PIñA COLADA ICE CREAM CUPCAKES
Coconut ice cream, pineapple ice cream topping and shredded coconut turn cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix into a piña colada-inspired treat!
Provided by Heather Baird
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups.
- In large bowl, beat Cupcake ingredients with electric mixer on medium speed until combined. Scrape down side of bowl; beat 1 to 2 minutes longer. Divide batter evenly among muffin cups, filling each cup about 3/4 full.
- Bake 15 to 20 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 40 minutes.
- To serve, peel away sides of paper baking cups from completely cooled cupcakes. Using serrated knife, cut small divot of cake out of top of each cupcake. Place 1 scoop of ice cream (about 1/4 to 1/3 cup) on top of each cupcake so that scoop is resting inside divot. Top each scoop of ice cream with 1 tablespoon coconut.
- In medium bowl, stir together Sauce ingredients until well combined. Spoon over cupcakes. Garnish each cupcake with cherry. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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.
PINA COLADA CUPCAKES
These Pina Colada Cupcakes are fun and colorful for picnics! They can be served as cupcakes or layered into individual dishes to make mini trifles. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line 24 muffin cups with foil liners. In a large bowl, whisk eggs, juice, milk, oil and extract until well blended. In another bowl, whisk flour, sugar, baking powder, baking soda and salt; gradually beat into egg mixture., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat butter until creamy. Beat in coconut milk and rum extract. Gradually beat in confectioners' sugar until smooth. Spread over cupcakes. If desired, garnish with coconut, cherries and pineapple wedges.
Nutrition Facts : Calories 330 calories, Fat 15g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 189mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
PIñA COLADA "NICE" CREAM
Don't let the lack of dairy in this nice cream fool you - the creamy canned coconut cream gives this sweet frozen (and vegan!) treat its creamy taste and texture.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
- Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
- Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
- Scoop the "nice" cream into bowls and top with the toasted coconut.
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