Riding high on the success of my Key Lime Cupcakes this summer, I tried my hand at a piña colada variety the other night. We were belatedly celebrating the birthday of Eric, my sister’s boyfriend, and I was going to whip up cupcakes based on this mojito cake recipe . . . but decided that coconut, pineapple and rum would be more universally appealing.
And they were — kind of. Turns out we have some non-coconut lovers in our midst (imagine!). No matter, though; these cupcakes were delicious, light and fruity — and there was no overpowering coconut taste to speak of, at least on the ones topped with just vanilla frosting. The rest got the full treatment, which meant lots of shredded coconut on top.
Making these was really simple and fun, and I enjoy the light texture and pineapple taste of the cake. They can’t beat the key lime, though, in terms of my favorite summer desserts! I’d make these again, though. Definitely. Check out the recipe on BettyCrocker.com, my new favorite destination for, um, everything. I made a casserole based on their creations, too, and that was pretty good. But I didn’t bake it long enough and it was . . . soupy. Like chili.
But hey, I’m learning. And making progress. And fattening up everyone around me.
It’s the Megan way.
Piña Colada Cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon coconut extract
1 teaspoon rum extract
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
3/4 cup shredded coconut
1. Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
2. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.