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