Have you guys ever checked out Confessions of a cookbook queen? If not you must. The other day I ran across your site and she has some of the yummiest desserts on her blog. After seeing a few cupcake recipes I thought would be worth trying I asked my husband which one he would like best. He said Pina Colada. I had to agree; I thought it sounded pretty scrumptious as well! Anything with coconut and pineapple count me in. Mmmm...I made these for a get together with friends last night and seemed to be a big hit. These sure are a great combination of the two with a pineapple cupcake and coconut frosting. And they are not too strong with flavor. Just the perfect amount. I modified the recipe and added a little bit more pineapple and a little more cream of coconut and powdered sugar. Summer time is running out so hurry, get on your apron, and start bakin! I got 20 cupcakes out of this recipe filling my liners 2/3rds full.
1 box white cake mix (I used Duncan Hines)
20 oz can crushed pineapple
1/2 cup pineapple juice
1 stick butter, melted
Preheat oven to 350.
Strain canned pineapple over a bowl , pressing gently to extract all the juice.
In a bowl or a kitchenaid, combine cake mix, eggs, butter, and pineapple juice. Beat on low for about a minute, then scrape the bowl and increase the speed to high. Beat for another minute. Gently fold in strained pineapple. Spoon into cupcake liners, filling about 2/3 full.
Bake for 15-20 minutes or until tops spring back when lightly touched. (I baked them for 18 minutes.) Remove to a cooling rack and cool completely before frosting.
2 sticks butter, softened
3/4 cup Cream of Coconut
1 teaspoon vanilla
6 cups powdered sugar
4 TBS heavy cream
In the bowl of a mixer, beat butter, cream of coconut and vanilla on medium-low speed until smooth. Add powdered sugar and beat on medium until combined. Add cream and beat on high for about a minute or until light and fluffy. Pipe or spread on cupcakes and top with coconut. I like to use the Wilton 1M to pipe my cupcakes with.