https://www.cutoutandkeep.net/projects/pina-colada-cupcakes-2 • Posted by jojobeandesigns
If you like pina coladas, and getting caught in the rain...
If you like pina coladas, and getting caught in the rain...
Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the first 2.5 sticks of butter and 2 cups sugar on high speed until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner just to the top with batter.
Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, beat sugar and 1 Tbls. liquor until light and smooth.
In a small saucepan, bring juice to a boil. Add to the confectioners' sugar and beat on medium speed until fluffy.
Add half butter and beat on medium high speed until light and fluffy. if desired add a few drops of yellow food coloring now.
Fold in pineapple, add remaining butter and beat again on medium high speed until fluffy.
Frost the cupcakes using a large star tip and a piping bag and sprinkle with the remaining coconut. Top with cherries and straws.