Since I started making
tropical drink inspired cakes and cupcakes, my mom has been asking for me to
make piña colada cupcakes. So when we
went for a visit recently, I brought along these cupcakes.
At first I wasn’t overly
thrilled about these cupcakes, since I have no love of coconut and prefer to
avoid it. But the coconut flavor was so
beautifully subtle in these cupcakes (and in the frosting) that even I enjoyed
a few!
That said, these are a real
crowd pleaser, especially if you are serving these to guests that aren’t huge
on coconut. But if you are a coconut
lover, I recommend adding a teaspoon of coconut extract to the cake batter and
frosting and/or adding some shredded coconut to the cake batter.
Recipe Notes:
*I used 1 (20 oz) can of crushed pineapple, drained with the
juice reserved for the pineapple and juice in the recipe. I had both pineapple and juice leftover,
which I froze for a later use
Piña Colada Cupcakes
An Amy’s Cooking Adventures
Original Recipe
Cupcakes
1 box yellow cake mix
1 (4ish oz) box vanilla
instant pudding
4 eggs
¾ cup unsweetened coconut milk
½ cup canola oil
¼ cup rum
¼ cup reserved pineapple juice
(see recipe note)
1 tsp vanilla extract
¾ cup crushed pineapple (see
recipe note)