Still in the Caribbean spirit this week – intoxicating cocktails with cute tiny umbrellas, splash of rum and fresh coconut juice, grilled sliced pineapples, seafood barbecue dinner by the bonfire on the beach. And don’t forget the clear turquoise ocean against a bright amber sky backdrop. My mind went off to a distant island, somewhere…… I’m already lying in a hammock, sipping freshly picked coconut juice off the shell on a white sandy beach. T’yeah right, in your dream. Hehehe…..
Piña Colada in cupcakes sounds very me. I’m on a special project, turning all of those concoctions with tiny umbrellas into my cakes, cookies and cupcakes for the next couple of weeks. After the last two experiments (well, not really, got the recipes from fellow bloggers) of “alcoholic” cupcakes, I decided it’s a fun thing to do. It’s just a great excuse for a drink in the afternoon.
The Piña Colada Cupcakes recipe is originally from GoodThingsCatered which I later found out, but adopted from Hostess with the Mostess which is such a great website for party ideas, decoration or cooking ideas. A favorite and inspirational websites to me. I made a slight adjustment to the icing. Instead of using vanilla frosting in the original recipe, I made them from cream cheese, icing sugar and coconut milk powder (Kara brand).
The cupcakes are pretty pale looking, but quite moist because of the pineapple chunks in them. The icing, however, is sooooo divinely creamy. Okay, they may look a bit pale and those shredded coconut sprinkles definitely does not help in the coloring department. However the combination of coconut milk powder, shredded coconut, cream cheese, sugar and a dash of rum…. is DOUBLE WOWS!!!! They’re so moreish I had to stash them away from hubby so I could take a photo of them. They’re all gone by dinner time!
PINA COLADA CUPCAKES
2 1/4 cups sifted all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/3 cup of caster sugar
1/3 cup oil
2 large eggs
1/2 cup canned pineapple, diced & patted dry
350 ml of coconut milk
Splash of white rum (or rum flavorings)
2 tsp vanilla extract
* 8 oz cold cream cheese
* 5 tbs butter at room temp
* 2 tsp rum flavoring
* 4 tbs white rum (optional)
* 1 cup coconut milk powder
* 2 1/2 cups icing sugar
*** Tips: you may want to keep the liquor for the icing only – and use liquor flavoring instead for the cupcakes as this tend to make the cake dry.
1.) Preheat oven to 350 degrees and line cupcake pan with baking cups
2.) Combine flour, baking powder, salt - set aside
3.) Combine rum and coconut milk in small bowl – set aside
4.) Place sugar and oil in mixer and mix until well blended
5.) Add eggs, 1 at a time, beat well
6.) Add flour mixture & coconut milk mixture alternately to sugar mixture,
beginning and ending with flour mixture
7.) Stir in vanilla and fold in pineapple
8.) Spoon batter into prepared pans
9.) Bake for 18-20 minutes. Cool on wire racks
10.) When cupcakes are completely cool, frost with coconut icing
11.) Decorate with sprinkles of dessicated coconut and stash one for yourself, quick!
Serve with cut straws for a fun presentation!