RSS Feed

Tag Archives: pineapple

Piña Colada Cupcakes!

Posted on

Pina Colada Cupcakes!

 These pineapple cupcakes are full of coconut and rum flavored happiness.  A perfect pool party treat!

Aren’t these just the cutest little things?  I love the flavor combination of coconut and pineapple, it is such a refreshing taste!  The light whipped frosting on these, combined with the crunch of toasted coconut makes them such a delicious summer treat!  I even added a cute little edible coconut drink topper that I found on Party Pinchers.  So. much. fun!!!!

Pina Colada Cupcakes!!

INGREDIENTS: (printable recipe here)

  • 1 boxed pineapple cake mix (I used Duncan Hines), plus water, oil and eggs to make according to box directions.
  • 5 cups of shredded, sweetened coconut
  • 3 teaspoons of rum flavoring (divided)
  • 2 teaspoons of coconut flavoring
  • 2 sticks (1 cup) salted butter (softened to room temperature)
  • 2 sticks (1 cup) of unsalted butter (softened to room temperature)
  • 3 cups of powdered sugar
  • Decorations (as desired)

DIRECTIONS:

  • Preheat oven to 325F degrees
  • Spread 5 cups of coconut out on a large baking sheet that has edges.
  • Toast in 5 minute increments, stirring with a big spoon to evenly toast (It usually takes me about 20 minutes)
  • Allow coconut to cool, then place in a large zip-top bag, and crush into smaller pieces.
  • Make cake mix according to directions on box, and after it is made, add one cup of crushed, toasted coconut and mix completely into batter.
  • Add 2 teaspoons of rum flavoring and stir completely into batter.
  • Divide batter evenly into 24 cupcake liners placed into tins.
  • Bake according to package directions and cool completely.
  • To make frosting, place butters, coconut flavoring, remaining rum flavoring, and powdered sugar into a large mixing bowl and beat on high for 3 or 4 minutes until very light and fluffy.  Add one cup of crushed, toasted coconut and stir until well blended.
  • Use a spoon or a cookie scoop to place a rounded scoop of frosting on the top of each cupcake.  
  • Place the rest of the crushed coconut into a small bowl, and turn each cupcake upside down into it, pressing coconut into the top and sides of each scoop of frosting.
  • Decorate as desired. I found these cute little edible “coconut cups” on a site called Party Pinching, and I couldn’t resist making them for my pina colada cupcakes!  You just cut the tops off of a Whoppers malted milk ball, put a dab of melted white chocolate and add little flower sprinkles and a bit of string licorice.  FUN!

Pina Colada Cupcakes!Pina Colada Cupcakes!

My thoughts: I really thought these captured the flavors of coconut and pineapple in a perfect combination.  I loved the little crunchy bits of coconut in the cake and frosting.  These are such a festive cupcake and make a perfect refreshing summer or vacation dessert for all ages! 
Pina Colada Cupcakes!Other fun cupcake recipes:

Malted Milkshake CupcakesKey Lime Cupcakes!Brownie Oreo Cookie CupButter beer cupcakes

 

 

Mini Pineapple Upside Down Cakes

Posted on


A fun twist on the traditional pineapple upside down cake– little mini cakes that are so pretty and fun to serve!

The Mini cheesecake pan is back!  I love this Chicago Metallic pan so much!!!  I know lots of you have gotten this pan for previous recipes (Cookie cheesecakes and Frozen S’mores) and love it– so here’s another!  These little cakes could be made in muffin tins- but in the mini cheesecake pan the bottom comes right out and you can keep your toppings in place and pretty– no sticking to the bottom of the pan.  Love it!  Here’s the recipe: so easy!

Ingredients:

  • One boxed white cake mix (plus the oil, water and eggs to make according to box)
  • 2/3c. packed dark brown sugar
  • 1/3c. melted butter
  • 1 (20oz.) can of pineapple chunks
  • 24 maraschino cherries

Directions:

  • Preheat oven to 350 degrees
  • Place disks in the bottom of your Mini cheesecake pan and spray well with non-stick spray.
  • Mix together brown sugar and melted butter.
  • Spoon half of the sugar mixture evenly into the bottom of each cup in the pan (this recipe makes 24 mini cakes, so if you only have one pan you will need to do this in 2 batches).
  • Place one cherry in the center of each cup.
  • Break apart pineapple chunks and place around cherry in each cup.
  • Make cake mix according to box (I used the whole egg method)
  • Spoon half of batter evenly in each cup over cherry and pineapple.
  • Place pan on a cookie sheet (important– these will leak a little!!!)
  • Bake at 350 degrees for about 22-24 minutes.
  • Allow pan to set and cool.
  • Gently push up on bottom disk and remove each mini-cake from pan.
  • Place bottom up on a cake rack and gently remove disk from top (replace any fillings that stick)
  • Wash your sticky fingers and pan and repeat to make 24 cakes (unless you are lucky enough to have two pans- then you can do them all at once!)
  • Allow these to cool completely.  Once they set they hold together beautifully- they are just a little fragile when they are still warm.

My thoughts: Well, I hate cooked fruit.  I have to admit that I didn’t try these.  I did, however, enlist many friends and coworkers in the tasting process and got a unanimous thumbs up on them.  They are (of course!) more work than just a regular cake.  They are sticky and the toppings slide off a bit and I wished I had 2 pans so that I could do them all at once.  I’m thinking of getting a second one…. the end result was so cute and so much more fun than just a plain cake though.  I really like that everyone gets pineapple and a cherry.  Enjoy!!!!!!!  -r

%d bloggers like this: