A lover of food and all things domestic seeking to share recipes for the health freaks and the junk foodies alike.
Sunday, December 19, 2010
Pina Colada Cupcake
Let's get a little summer flavors in the middle of the Christmas season! I mean, I don't know about you, but cold weather and I don't mix well. These will be my little trick to make myself think it's warm....and that I'm on a beach....with a lot of sun.
I used a cake mix for this (gasp!) to save some time. I know, I know, naughty! But I'm generally never disappointed in the texture of a boxed cake mix. HOWEVER, I will never use pre-made icing. Yuck.
INGREDIENTS (makes 12 cupcakes) for the cake... 1 yellow cake mix 1/3 cup oil 3 eggs 1 cup water 1 cup pineapple for the frosting... 1 8oz package of cream cheese (room temp) 3 cups powdered sugar 1 tsp vanilla 6 oz shredded coconut
1. Preheat oven to 350 and grease or line 12 muffin tins. (I actually was able to make 6 standard sized cupcakes, and 6 jumbo sized cupcakes).
2. In one large bowl, mix together the cake mix, the oil, eggs, water, and pineapple. Mix with an electric mixer for 2-3 minutes until smooth and the pineapple has been shredded.
3. Pour into muffin tins and bake for 15-20 minutes or until insides are baked through.
4. While they're baking, mix together the cream cheese, powdered sugar, and vanilla. Mix until the icing can hold its shape.
5. Once your cupcakes are done, toast the coconut! On a baking sheet, spread the coconut out until it is a single layer. Place the coconut under the broiler for about 2 minutes or until brown/toasted. CAREFUL! Once it begins to brown, it only takes about 10 seconds until it's ready to be pulled out. Nobody likes burnt coconut! : )
6. Ice cupcakes, top with toasted coconut, and dream of the warm weather!