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Sunday, April 7, 2013

Pina Colada Cupcake Recipe!

 
Ingredients:

Yield: 24 cupcakes


1 (18 1/4 ounce) box super moist cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 (8 ounce) can crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 (12 ounce) container whipped vanilla frosting
3/4 cup shredded coconut

Directions:

1 Heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups.
 
2 In a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
 
3 Divide batter evenly into the 24 muffin cups.
 
4 Bake 18-24 minutes or until toothpick inserted in center comes out clean.
 
5 Cool for 10 minutes, and remove from pan to a wire rack. Then cool for 30 minutes.
 
6 Stir coconut extract and rum extract into frosting, and spread on cupcakes.
 
7 Dip tops of frosted cupcakes in coconut.
 
8 Store loosely covered at room temperature.

Source: http://dessert.food.com/recipe/pina-colada-cupcakes-347826

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