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Piña Colada Cupcakes
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Brief Description
Sweet pineapple cupcakes topped with coconut-rum flavored frosting and shredded coconut.
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Main Ingredient
yellow cake mix
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Category: Cakes
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 24 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: xxplumcrazeexx
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Posted On: Mar 07, 2014
Number of Servings:
Ingredients:
- 1 boxes - yellow cake mix
- 1/3 cups - vegetable oil
- 1/4 cups - water
- 1 teaspoons - rum extract
- 1 cans - crushed pineapple in juice undrained, 8 oz.
- 3 - eggs
- 1 teaspoons - coconut extract
- 1 containers - whipped vanilla frosting
- 1 teaspoons - rum extract
- 3/4 cups - shredded coconut for garnish
Directions:
Heat oven to 375° F. Place paper baking cup in each of 24 regular size muffin cups.
In large bowl, beat cake mix, oil, water, 1 tsp. rum extract, the pineapple and eggs with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 18-24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely, about 30 minutes.
Stir coconut extract with 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes into coconut.
Store loosely covered at room temperature.
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