Piña Colada Cupcakes

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Since I started makingtropical drink inspired cakes and cupcakes, my mom has been asking for me tomake piña colada cupcakes.  So when wewent for a visit recently, I brought along these cupcakes.
At first I wasn’t overlythrilled about these cupcakes, since I have no love of coconut and prefer toavoid it.  But the coconut flavor was sobeautifully subtle in these cupcakes (and in the frosting) that even I enjoyeda few! 
That said, these are a realcrowd pleaser, especially if you are serving these to guests that aren’t hugeon coconut.  But if you are a coconutlover, I recommend adding a teaspoon of coconut extract to the cake batter andfrosting and/or adding some shredded coconut to the cake batter.

Recipe Notes:*I used 1 (20 oz) can of crushed pineapple, drained with thejuice reserved for the pineapple and juice in the recipe.  I had both pineapple and juice leftover,which I froze for a later use

Piña Colada CupcakesAn Amy’s Cooking AdventuresOriginal Recipe
Cupcakes1 box yellow cake mix1 (4ish oz) box vanillainstant pudding4 eggs¾ cup unsweetened coconut milk½ cup canola oil¼ cup rum¼ cup reserved pineapple juice(see recipe note)1 tsp vanilla extract¾ cup crushed pineapple (seerecipe note)


Coconut Buttercream1 cup Crisco vegetableshortening4 cups powdered guar (about 1lb)5-6 tbsp unsweetened coconutmilk1 tbsp meringue powder1 tsp clear vanilla extractDash of salt

Preheat the oven to 350degrees F and line two muffin tins with paper liners.
In the bowl of a stand mixer,combine the cake mix, instant pudding, eggs, coconut milk, canola oil, rum,pineapple juice, and vanilla.  Beat onmedium speed for 2 minutes, or until smooth and combined.  Fold in the crushed pineapple.  Fill each liner about ¾ full of batter.  Bake in the preheated oven for 18-22 minutesor until a toothpick inserted into the center of a cupcake comes outclean.  Remove the cupcakes from the tinsand cool completely.
Meanwhile, make the coconutbuttercream by combining all of the ingredients into the bowl of a standmixer.  Mix on low for 1 minute, or untilcombined.  Then turn to medium speed andmix for another 1-2 minutes or until smooth and light, adding coconut milk asnecessary to achieve the desired consistency. Pipe the frosting onto the cooled cupcakes and garnish with dried pineapple flowers.
Makes 28 cupcakes

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