Wednesday, June 3

Absolutely Amazing Pina Colada Cupcakes!

While they're still warm from the oven, these cupcakes are drizzled with a rum syrup! The frosting is a homemade coconut buttercream. 

This recipe was adapted from the Cake Doctor Cookbook and converted to work for cupcakes.  I looooove love this cookbook!

Ingredients for cupcakes and syrup:

Cupcake liners
1 can (15 ounces) cream of coconut
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1/2 cup plus 2 tablespoons light rum
1/3 cup vegatable oil
4 large eggs
1 can (8 ounces) crushed pineapple packed in juice, drained
1 cup of flaked sweet coconut

1.  Place a rack in the center of the oven and preheat oven to 350.  Place your cupcake liners in your muffin tin and set aside.

2.  Stir the cream of coconut, then pour 1/2 cup into a liquid measuring cup and reserve the remaining 1 cup for the syrup.  

3.  Place the cake mix, pudding mix, 1/2 cup of cream of coconut, 1/2 cup of rum, 1/3 cup of oil and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The batter should look thick and smooth.  Fold in the crushed pineapple until it is well distributed throughout the batter.  Pour the batter into the into the cupcake liners, smoothing it out with the rubber spatula.  Place the pan in the preheated oven.

4.  Bake the cupcakes until they spring back when lightly pressed with your finger.  About 18-22 minutes.  Remove them from the oven and place them on a wire rack to cool.  

5.  Prepare the rum syrup.  Place the reserved 1 cup of cream of coconut and the remaining two tablespoons rum in a small mixing bowl.  Stir until well combined.

6.  While the cupcakes are still warm, poke a few large holes and lots of small ones into the top of each cupcake with a toothpick.  Spoon the rum syrup over the top, allowing it to seep into the holes.  Continue to let cupcakes cool for another 30 minutes at least before frosting.    If your cupcakes become sticky on the sides because of the messy syrup, you can set them in an additional cupcake liner.  

To make the Coconut Buttercream you can follow the Wilton recipe that I shared here.  Just replace the Vanilla Extract with Coconut Extract...or you could try Rum Extract!  Yum!


This was actually supposed to be a chance for me to try out my new airbrush gun, but I didn't buy the spray on color soon enough.  So to decorate your Pina Colada cupcakes like I did, first ice the top half with a skyblue.   Place in the fridge for 5-15 minutes until you are able to smooth out any lumps and bumps by lightly placing a paper towel on top and smoothing with your fingers.  

After your sky is smooth, you can "casually" ice the sand onto your beach.  Let it be a little haphazard to give your sand some texture.  Now it's time to pipe on your palm trees!  I used a star tip (16, 18, 21, any of those should work)  for the base of my palms and tip 67 for the tops of the palms.  I made the hibiscus ahead of time out of royal icing, but you could pipe it directly on your cupcake with tip 101.



I packed this bunch up and dropped it off at a neighbor's house.   It was the perfect way to invite our friends over for a Memorial Day cookout!  Who can say no when you show up at the door with cupcakes?!

6 comments:

  1. These look great! Good job on the decorating - they'd be a hoot to take to a beach party.

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  2. Those are SOOOOOOO cute! I can't wait until I'm well enough to really get back into the kitchen and start baking again. I'm so behind!

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  3. cute! you should call them tina colada cupcakes! :o)

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  4. lol! Tina Colada? You're not so anonymous now that you said that.

    Thanks for the compliments! These were lots of fun to make.

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  5. Really adorable. If I did not have two tiny ones needing attention, I would do this kind of thing more often!

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