Not often do you encounter pastries inspired by cocktails so when you do be sure to make them. That’s is my stance on this recipe for the day which takes the concept of the piña colada and a cupcake. The recipe is not complicated and could decorate them however you wish. I would decorate these with the paper umbrella you get when ordering a piña at a resort.
Ingredients
For the Cupcakes
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 1/2 cups canned crushed pineapple (drained slightly)
Directions
For the Cupcakes
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3. On low speed, mix in the oil and vanilla until blended.
4. Add in the pineapple and sour cream and mix until fully incorporated.
5. Add the flour mixture and blend until just combined and smooth.
6. Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7. Bake cupcakes in a preheated 350*F oven for about 22 minutes.
8. Remove from pan and cool on wire rack.
Ingredients
Coconut Cream Cheese Frosting
- 1 stick (=8 Tablespoons) butter room temp
- 8 oz. cream cheese (directly from fridge)
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons coconut extract
- 4 cups powdered confectioners sugar
- 1 Tablespoon heavy whipping cream
Directions
Coconut Cream Cheese Frosting
- Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
- Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream.
- Beat until fluffy, about 1 minute.
- Decorate the cupcakes by putting the frosting into a piping back or decorate with a spatula.
Recipe source: Glorious Treats
Photo source: Beki Cook’s Cakes
