PIñA COLADA CUPCAKES
Super-moist pineapple coconut cupcakes topped with creamy smooth coconut frosting. Decorate each cupcake with a sprinkle of coconut (toasted or not), a slice of pineapple, and a cherry on top. Have your piña colada and eat it too!
Provided by Sally
Categories Cupcakes
Time 3h25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.
BLUE HAWAII CUPCAKES
Got this recipe from a website while looking for a fun cupcake idea.
Provided by Jamie Ball
Categories Cakes
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Combine Blue Curacao, cream of coconut, egg whites, and oil.
- 3. Add cake mix and beat until well blended. Stir in pineapple and food coloring.
- 4. Pour batter into lined cupcake tins, filling cups 2/3 full. Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
- 5. Allow cupcakes to cool.
- 6. While cupcakes are cooling, beat together all frosting ingredients except food coloring in a medium bowl until frosting is fluffy. Add paste coloring and mix until desired color is reached.
- 7. Pipe frosting onto cooled cupcakes.
HAWAIIAN CAKE
Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.
Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 315mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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