Hi Sugar Bee readers! It’s Dana again from ThisSillyGirlsLife.com with an extremely yummy dessert recipe! I don’t know about you, but these colder temperatures are startng to get me down.
Even here in Florida, it is gloomy, cold and having to wear layers and layers of clothing is just something we are not accustomed to. So, I wanted to make a sweet bite of summer with these mini pina colada cupcakes! You of course can enjoy these cuties year round, they are a cinch to make and oh so delicious! And, a little coconut rum never hurt anybody, right?! 😉
Ingredients
1 box white cake mix
8 oz crushed pineapple, canned with juice
3 egg whites
1/4 Cup vegetable oil
1/2 Cup water
3 1/4 Cup powdered sugar
1 Cup unsalted butter, softened
1/2 tsp vanilla extract
3 Tbls coconut rum (or coconut milk)
1/2 Cup toasted coconut for garnish, optional
Directions
Preheat oven to 350 degrees. Mix the first five ingredient in a bowl on low speed for 30 seconds until everything is mixed with a hand mixer. Mix on medium speed for 2 minutes.
Line cupcake tin with liners and fill 2/3 of the way. Bake for 10-12 minutes until a toothpick inserted into the middle comes out clean.
Place on wired rack for 5 minutes to cool, take out cupcakes on to wired rack and let cool completely.
Cream together the powdered sugar and butter in a large bowl with hand mixer, scrapping the sides. Add the remaining ingredients and whip on high speed for 2 minutes, until fluffy.
Top cupcakes with frosting.
Garnish with toasted coconut if desired, serve and enjoy!
These are a little bite of tropical Heaven!
The cake comes out super moist and you can really taste both the pineapple and coconut. Oddly enough you can’t really even tell their is alcohol in the frosting, it just have a beautiful, lightly coconut flavor. I personally love the addition of adding toasted coconut on top, a nice little crunch, yum!
To toast coconut, you just add sweetened coconut flakes to a dry skillet over medium low heat. Toss or stir every 30 seconds or so, so it doesn’t burn. When you see it get a light golden brown, immediately take it off the heat, and pop it out of the skillet onto a plate so it won’t continue to cook. It will keep browning until it is cooled down, that’s why taking it off when it is lightly golden is essential.
I really hope you liked this mini pina colada cupcake recipe I shared today! This is my last contributor post here on Sugar Bee Crafts, I can’t believe it’s been a year (or is it a year and a half?! WOW, time flies!) I’ve had a blast working with Mandy and I will miss being able to share monthly desserts with you.
I hope you will come on over to my blog, This Silly Girl’s Life where I share daily, mostly yummy recipes and pretty inspirations. Here are a few of my favorite posts, just click on the images:
- Mini Pina Colada Cupcakes - January 10, 2015
- Creamy Nutella Peanut Butter Dip {Dessert Contributor} - November 8, 2014
- Peanut Butter Pumpkin Spice Pretzel Bites {Dessert Contributor} - October 11, 2014
- Deep Fried Twinkie Bites {Dessert Contributor} - September 13, 2014
- Almond Cupcakes with Fresh Raspberry Buttercream {Dessert Contributor} - August 9, 2014
- Mini Monster Cookies {Dessert Contributor} - July 12, 2014
- Creamy Lemon Berry Tartlets {Dessert Contributor} - June 14, 2014
- Cinnamon Sugar Cupcakes {Dessert Contributor} - May 10, 2014
- Golden Oreo Strawberry Cheesecake Bars {Dessert Contributor} - April 12, 2014
- This Silly Girl’s Life: Cookies & Cream Parfaits - March 8, 2014
What a great recipe!! You will be missed!
Elaine @cookinandcraftin.com recently posted…Banana Fluff with Chocolate Syrup!!