Wednesday, June 3, 2015

Pina Colada Cupcakes



It has finally been feeling like summer here and we are loving every second of it. Being outside in the sunshine does something good for your soul. We have been doing a lot of celebrating at our house this last week since our new little stud is finally here and these cupcakes are by far one of my favorite! All I want after delivering Aden is sweet yummy food and these cupcakes are just that! The pineapple cupcake is so delicious and summery you could eat it without frosting but who wants to do that?! The frosting was mine and Adie's favorite part, we both were eating spoon fulls out of the bowl and barely had enough to top our cupcakes. The smooth creamy frosting flavored with coconut and vanilla is perfection! Pineapple cupcakes with coconut cream cheese frosting makes for the perfect pina colada in my books and perfect for any summer party! Enjoy and totally invite us to your next luau! :) Happy Hump Day! 


Pina Colada Cupcakes


Pineapple Cupcakes:

(recipe by Glory Albin)
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In another bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color
On low speed, mix in the oil and vanilla until blended.
Add the pineapple and sour cream and mix until fully blended.
Add the flour mixture and blend until just combined and smooth.
Line a cupcake pan with 12 paper liners and fill about 2/3 full.
Bake cupcakes in pre-heated 350 degree oven for about 22 minutes.
Remove from pan and cool on wire rack.
Frost with Coconut Cream Cheese Frosting (recipe below)

Recipes bakes 24-28 cupcakes you will fall in love with!

Coconut Cream Cheese Frosting:
1/2 cup (1 stick/*tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract
1 1/2 teaspoons coconut extract (you might want to start with 1 teaspoon of coconut extract and you can always add more)
4 cups powdered confectioners sugar
1 Tablespoon heavy whipping cream

Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy whipping cream.
Beat until fluffy, about 1 minute
Use at once or keep refrigerated *this frosting will keep well in the refrigerator for several days and may need to re-beat it for best texture

For added flavor and texture, top frosted cupcakes with toasted coconut.
(to toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake 375 degrees for about 4-5 minute)

Decorate cupcakes with fresh pineapple, cherries or those fun beach umbrellas!


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