Second cupcake of the year went down as well as the first. This leads me to believe all previous cupcakes were crap. Or, my cupcaking skills are getting better.
I've never had a pina colada, so I can't tell you how similar these are to the real thing. They were tasty though, coconutty and pineapply, and very very moist. No complaints.
I also have a flickr account now, where all photos of cupcakes will live. Including photos not previously seen on this here blog! It's like a cupcake EXCLUSIVE. Or something. See it here
Cake:
1/4 cup malibu flavoured rum
1/2 cup crushed pineapple
1/2 cup coconut milk
1/4 cup oil
1 tbsp apple cider vinegar
2-3 tbsp pineapple juice
1 cup sugar
1 1/3 cup flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
In one bowl, mix together all dry ingredients.
In another, mix together all wet ingredients.
Add wet ingredients to dry.
Fill cupcake tins 3/4 full, bake 18-20 minutes at 350F
Frosting:
1/4 shortening
3 tbsp pineapple juice
2 tbsp rum
2+ cups icing sugar
1/4 cup crushed pineapple
1/4 cup dessicated coconut
pinch brown sugar
Whip together shortening, sugar, juice, and rum. Fold in crushed pineapple. Ice cupcakes.
Roll iced cupcakes in dessicated coconut, sprinkle brown sugar on top.
2 comments:
You should have a pina colada. They are great! Your cupcake sounds great too!
FINALLY. A pina colada cupcake recipe that uses rum in the cake and the frosting. It's shocking how few I've found do. I'll definitely give these a try for the upcoming polo match tailgate - Jamaica vs. US means Caribbean themed food. I'm planning on sticking cocktail umbrellas in the top.
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