GastroMami

Learning to cook … one kid at a time

Do you like Pina Colada (Cupcakes)? August 30, 2011

Filed under: Dessert!,Entertaining — gastromami @ 1:27 pm

My oldest and best friend Liz is getting married in 18 days!

We have been friends for as long as I can remember and spent probably thousands of hours playing with Barbies, jumping in the pool, laying out at the beach, sharing dinners & listening to “Chicken Man” on our way to school

Liz is now a special ed teacher which comes as no surprise to anyone that knows her;  her kindness, patience and generosity (along with her stunning beauty) are her greatest attributes – and the reason that she has been able to put up with me for all these years!  She teaches, she’s a runner, she’s an amazing mother to her (soon to be) step-kids and on top of all that she is attending the University of Virginia for her masters!  She is quite the amazing woman & an amazing friend and I am so excited to be a part of her and Stephen’s day!

Their wedding will be on the beach so it was only appropriate that I made these Pina Colada cupcakes (found on The Cupcake Project) for her “Cocktails & Cupcakes” bridal shower.

For the cupcakes:

1/3 C coconut rum (or any rum you have on hand)
3/4 C coconut milk
1/4 C pineapple juice (reserved from the crushed pineapple)
1 tsp vanilla
1 1/2 C all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 C unsalted butter, room temperature
1 C + 3 tbsp sugar
3 large eggs
1 C shredded coconut
1 C crushed pineapple

Drain the crushed pineapple and reserve 1/4 cup of the juice

In a bowl combine the rum, coconut milk, pineapple juice & vanilla

In a medium bowl whisk together the flour, baking soda and salt

Cream the butter and sugar

Add eggs, one at a time, beating well after each addition

Slowly add 1/3 of the flour mixture – beat well

Add 1/2 of the rum mixture – beat well

1/3 of the flour – beat well

Remaining rum mixture – beat well

Remaining flour mixture – beat well

Fold in the crushed pineapple and shredded coconut

Fill cupcake liners 3/4 full and

bake at 350˚ for 25 minutes

For the Cream Cheese Coconut Frosting

8 oz cream cheese, room temperature
1/4 C unsalted butter, room temperature
2 C powdered sugar
3 tbsp coconut cream (such as Coco Lopez)

Beat cream cheese & butter until light and fluffy

Slowly add powdered sugar

Add coconut cream

Pipe (or spread) onto cupcakes

Top with toasted coconut

(bake at 350˚ on an ungreased cookie sheet until lightly toasted)

Enjoy!

Ren & (my adorable niece) Charlotte approved!!

  

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