Sunday, April 7, 2013

Pina Colada Cupcake Recipe!


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


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.


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