I was recently asked to make a dessert for a Hawaiian themed event. I decided to make a alcohol free Piña Colada cupcake. It was so easy and so much fun to make this wonderfully sweet treat. I am sure that if you wanted to make it more "adult" friendly, you could add a little rum to the cake mix, just subtract some water when making it. I used the buttercream icing from my Jack Daniel's cupcakes, except I doubled the recipe. To add the coconut flavor, I added coconut extract instead of vanilla to the icing. This was so easy to make and quick too! Here is the perfect summer party dessert!
Aloha and ʻohoiho (or Enjoy!)
-Kym's Kitchen
Piña Colada Cupcake
(From: Kym's Kitchen)
Ingredients:
1 box Betty Crocker Pineapple cake mix
Shredded, sweetened coconut
Dried Pinapple
1 doubled buttercream icing recipe (See Jack Daniel's Cupcake Post for recipe)
Coconut Extract
Directions:
1. Make cake as directed on box.
2. To toast the coconut, spread a thin layer on a cookie sheet and place in a 325 degree oven for about 8-10 minutes. You want the coconut to be a golden brown but not burnt!
3. Slice the dried pineapple in half (for mini-cupcakes) or leave whole (for bigger cupcakes).
4. Make the buttercream icing (from Jack Daniel's blog post) and add coconut extract.
5. Pipe the icing onto the cucpakes, then dip the cupcake in the toasted coconut.
6. Top with the slice of dried pinapple.
7. Enjoy!
