If You Like Pina Coladas

And getting caught in the rain...

If you're not into yoga...

If you have half a brain...

These cupcakes are fun to make, YUMMY, and great for summer!

No, that picture at the top isn't a regular Pina Colada, it is a Strawberry Colada for a little inspiration!

I found the recipe in the Betty Crocker- Big Book of Cupcakes. Yes, I am lovin that book! The recipe however was a bit incomplete I found as it didn't tell how many eggs to use, just to put them in one at a time. Weird, anyways....

 

Ingredients/Directions for Pina Colada Cupcakes

2-1/2 cup Unbleached All Purpose Flour*

1 cup sugar

1 stick margarine*

Strawberry Applesauce (one of those single serve cups, about 1/2 cup)*

2-1/2 tsp baking powder

1/2 tsp salt

1 tsp coconut extract

1 tablespoon light rum*

3 eggs*

Half or a little more of a 20oz can of crushed pineapples, drained (save juice), no measurements just eyeball it*

1/4 cup pineapple juice from the can*

1/4 cup milk

 *denotes my changes or more or less me just doing stuff my way as usual, so I changed most everything. I can't remember how many changes it takes before a recipe is considered your own?!

 

In the book it does have you to do things in certain orders, but I just put all the dry stuff in the mixer, followed by all the wet stuff and they turned out fine! I filled my liners between 2/3 and 3/4 full. Bake at 350 for 18 minutes or until toothpick comes out clean. This recipe made 21 cupcakes for me.
   

Cute seashell cupcake liners are Mary Engelbreit from Michaels.

    

Now onto the frosting...

First, let me tell you I have never cooked frosting in my life!

This was fun!

 

Ingredients/Directions for Tropical Frosting

2 egg whites, beat just until stiff peaks form (leave that in your mixer and move on to the stove!)

  

In your 1qt sauce pan...

1 TB water

1/2 cup sugar

1/4 cup corn syrup

 

Mix those 3 ingredients well and then cover and turn burner on medium until reaches a rolling bowl...just keep peeking...about 3 to 5 minutes depending on your stove. No stirring, don't touch it. Remove lid and continue to boil untouched for 4-8 minutes or until candy thermometer reads 240 degrees. This took about 6 minutes for me.

As soon as the sugar mixture reaches proper temperature, SLOWLY pour into your mixer turned on medium, keep it going and add 1 teaspoon coconut extract and 1 teaspoon light rum (I didn't have rum extract, just used rum!)

Keep mixer going for about 3 minutes until stiff peaks reform.

    

For some reason I had a lot of fun making the frosting!

My husband got me the book Sugar Baby by Gesine Bullock-Prado, she is Sandra Bullock's sister. Anyway, I have yet to make anything in the book, although I do want to one day! It is a great book with some stories in it and I did buy a candy thermometer because of it. I also learned by reading the book that molten hot sugar (what you are making in the pot for that frosting up there) boils hotter than water and it will stick to you and burn you like nothing else, so be careful and this is definitely something you don't to sling in your face when you put it in the mixer and you don't want small children around when you are making it.

   

Back to the Cupcakes

Frost the cupcakes with a spatula, press on some coconut, top with a paper umbrellas and enjoy! I put fresh strawberries on some of them too!

Anyway the cupcakes and frosting are YUM, and if you like Pina Coladas...just make them!
 

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These Cupcakes are linked up to:

A Well-Seasoned Life: Sweet Indulgences Sunday

Sweetology: Tea Party Tuesday

Cupcake Tuesday
This Chick Cooks: These Chicks Cooked
Lady Behind the Curtain: Cast Party Wednesday
Something Swanky: Sweet Treats Thursday
Miz Helen's Country Cottage: Full Plate Thursday
Alli N Son: Sweet Tooth Friday
Sweet as Sugar Cookies: Sweets for a Saturday

These Cupcakes were featured at:
Miz Helen's Country Cottage: What's for Dinner Next Week 7-10-11