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Can't drink 'em, may as well bake 'em.
If you like pina coladas, and getting caught in the rain...

Posted by jojobeandesigns from Wayne, New Jersey, United States • Published 30th May 2009 • See jojobeandesigns's 48 projects »

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Key West Witch favorited Pina Colada Cupcakes 08 Aug 01:20
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Step 1
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.
Step 2
With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
Step 3
Add the vanilla and almond extracts and mix well.
Step 4
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Step 5
In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
Step 6
Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner just to the top with batter.
Step 7
Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
Step 8
Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Step 9
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.
Step 10
In a small saucepan, bring juice to a boil. Add to the confectioners' sugar and beat on medium speed until fluffy.
Step 11
Add half butter and beat on medium high speed until light and fluffy. if desired add a few drops of yellow food coloring now.
Step 12
Fold in pineapple, add remaining butter and beat again on medium high speed until fluffy.
Step 13
Frost the cupcakes using a large star tip and a piping bag and sprinkle with the remaining coconut.

Top with cherries and straws.