korean food

Recipe: Tasty Pina Colada Cupcakes


Pina Colada Cupcakes.

Recipe: Tasty Pina Colada Cupcakes You can cook Pina Colada Cupcakes using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pina Colada Cupcakes

  1. Prepare of Cupcake.
  2. It’s of all purpose flour.
  3. Prepare of baking powder.
  4. Prepare of baking soda.
  5. Prepare of salt.
  6. You need of light brown sugar.
  7. Prepare of granulated sugar.
  8. It’s of unsalted butter melted.
  9. It’s of egg, at room temp.
  10. You need of pineapple juice.
  11. You need of full fat coconut milk.
  12. It’s of vanilla extract.
  13. You need of Frosting.
  14. It’s of unsalted butter, softened to room temp.
  15. It’s of powdered sugar.
  16. Prepare of heavy cream, half-and-half, or coconut milk.
  17. Prepare of vanilla extract.
  18. It’s of coconut extract.
  19. Prepare of salt to taste.

Pina Colada Cupcakes step by step

  1. Preheat oven to 350. Line a 12-count muffin pan with cupcake liners. Set aside..
  2. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined..
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting..
  4. Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, vanilla, and coconut extracts. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. I used a Wilton #12 piping tip. Decorate cupcakes with coconut, pineapple slices, and/or a cherry..
  5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4..