Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pina colada cupcakes. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Pina Colada Cupcakes is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Pina Colada Cupcakes is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have pina colada cupcakes using 19 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pina Colada Cupcakes:
- Take Cupcake
- Get 1 2/3 cup all purpose flour
- Make ready 1/2 tsp baking powder
- Get 1/4 tsp baking soda
- Take 1/2 tsp salt
- Prepare 3/4 cup light brown sugar
- Take 1/4 cup granulated sugar
- Make ready 1/2 cup unsalted butter melted
- Prepare 1 large egg, at room temp
- Get 1/2 cup pineapple juice
- Get 1/2 cup full fat coconut milk
- Get 2 tsp vanilla extract
- Make ready Frosting
- Get 3/4 cup unsalted butter, softened to room temp
- Get 3 cup powdered sugar
- Take 1/4 cup heavy cream, half-and-half, or coconut milk
- Prepare 2 tsp vanilla extract
- Take 1/2 tsp coconut extract
- Get 1 salt to taste
In a large microwave-safe bowl, melt butter in the microwave. So today's cupcakes are just that, pina colada cupcakes. I made a few tweaks to each recipe and the result is phenomenal. A summery, beachy beverage in the form of a cupcake.
Steps to make Pina Colada Cupcakes:
- Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside.
- Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.
The recipe for the cupcake is the same as my pineapple cupcake recipe, with the addition of rum extract. The extract amps up the pineapple flavor in this sweet cupcake. Pina Colada cupcakes can be made with or without rum. If you'd like to make them without rum, simply replace it with an equal amount of coconut milk in the cupcakes and leave it out of the frosting recipe completely. If you'd still like the rum flavor without the alcohol,.
So that is going to wrap this up for this exceptional food pina colada cupcakes recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
