Pina Colada Cupcakes

Can't drink 'em, may as well bake 'em.

Posted by jojobeandesigns

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If you like pina coladas, and getting caught in the rain...

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You Will Need (18 things)

  • 2 cup Sugar For the cake
  • 2 ½ sticks, unsalted Butter at room temperature
  • 5 Egg(s) at room temperature
  • 1 ½ tsp Vanilla Extract
  • 1 ½ tsp Almond Extract
  • 3 cup Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Buttermilk
  • 8 oz Shredded Coconut
  • 1 lbs Powdered Sugar for frosting
  • 4 oz Pineapple Juice
  • 1 tbsp Pineapple Liqueur
  • 3 ½ sticks, unsalted Butter , chilled and cut into cubes
  • Yellow Food Coloring
  • Drinking Straw , cut into 1.5 inch pieces
  • Maraschino Cherries

Steps (13 steps, 60 minutes)

  1. 1

    Preheat the oven to 325 degrees F.

    In the bowl of an electric mixer fitted with the paddle attachment, cream the first 2.5 sticks of butter and 2 cups sugar on high speed until light and fluffy, about 5 minutes.

  2. 2

    With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.

  3. 3

    Add the vanilla and almond extracts and mix well.

  4. 4

    In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

  5. 5

    In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.

  6. 6

    Fold in 7 ounces of coconut.
    Line a muffin pan with paper liners. Fill each liner just to the top with batter.

  7. 7

    Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.

  8. 8

    Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

  9. 9

    Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, beat sugar and 1 Tbls. liquor until light and smooth.

  10. 10

    In a small saucepan, bring juice to a boil. Add to the confectioners' sugar and beat on medium speed until fluffy.

  11. 11

    Add half butter and beat on medium high speed until light and fluffy. if desired add a few drops of yellow food coloring now.

  12. 12

    Fold in pineapple, add remaining butter and beat again on medium high speed until fluffy.

  13. 13

    Frost the cupcakes using a large star tip and a piping bag and sprinkle with the remaining coconut.

    Top with cherries and straws.