Paradise Piña Colada Cupcakes

Its hot, tropical temperatures and I think it’s time for a Piña Colada in the form of a cupcake. Escape to this yummy cupcake and your tastebuds will be transported to delightful adventure.

Cupcake Ingredients:

1 2/3 cup flour

1 teaspoon baking soda

1teaspoon baking powder

1 teaspoon salt

1/4 cup sugar

3/4 cup packed brown sugar, I used light

1/2 stick unsalted butter, melted

1 egg, I used extra large, room temperature 

1 8 ounce can crushed pineapple, do not drain

1/2 cup coconut milk

1/2 cup coconut rum, I used Malibu *Plus additional for brushing on top of cupcakes

1/2 cup coconut, shredded, sweet

Preheat oven to 350 degrees. Line tin with liners. In a medium bowl, add flour, baking soda and powder, sugar and salt and whisk together. Set aside. Combine melted butter with brown sugar together. 
Using your mixer, combine egg, crushed pineapple, coconut rum, coconut milk. Add the brown sugar butter mixture and combine. Add the dry ingredients and mix well. Stir in the shredded coconut. Fill cupcake liners about 2/3 full. Bake for 19 minutes or until cake tester is in inserted and comes out clean.  *As soon as the cupcakes come out of the oven, brush the tops of the cupcakes with additional Malibu rum. Cool completely before frosting.  Yields 16 cupcakes. 

Coconut Colada Whip Cream Frosting:

8 ounces cream cheese, room temp

1 teaspoon vanilla extract

1 teaspoon coconut extract or coconut flavor

1/2 cup powdered sugar 

3 Tablespoons Malibu Rum, optional

16 ounces of heavy whipping cream

Additional coconut to add on top of frosting. 

Pineapple Chunks, optional garnish 

Maraschino Cherries, optional garnish

In a chilled mixing bowl that has been chilled for 25 minutes, combine cream cheese and extracts. Add powdered sugar and rum.  Add heavy whipping cream until stiff peaks have formed. Pipe on to cupcakes and garnish. 

  Toni with her second cupcake! 
Thank you Toni for letting me take your picture while enjoying these yummy cupcakes. 

Adapted from The Crumby Cupcake

Plated Piña Colada

If you like Piña Coladas….you will love this dessert. Light, creamy and dreamy with some Malibu Coconut Rum thrown in for rummy fun. Decorate with coconut whip cream for extra yumminess!

Tart Shell Ingredients:
2 packages of Sandies Shortbread Cookies (1 package and one sleeve of cookies from the other pack-7 cookies)
4 Tablespoons of butter, melted

Preheat oven to 325 degrees. Put cookies in a food processor and process until cookies are fine crumbs. Put in a bowl and add melted butter. Mix and press into a tart pan. Bake for 7 minutes. Let cool completely.

Piña Colada:
1 8 ounce block of cream cheese
8 ounces of heavy whipping cream
1 – 1 1/2 cups of powdered sugar*
4 shot glasses of Malibu Rum *can substitute 2 teaspoons of rum extract
1 8 ounce can of crushed pineapple, drained well, no excess juice

In a mixing bowl that had been chilled 30 minutes in the refrigerator, blend cold cream cheese. Pour in whipping cream and blend to stiff consistency. Add powdered sugar, taste after adding one cup. Add another half cup of powdered sugar to achieve the sweetness you desire. Mix in rum or rum extract and crushed pineapple. Blend well. Pour into cooled tart crust and refrigerate.

Pineapple Tibits
Pineapple Ring
Coconut Whip Cream
Paper Umbrella

Coconut Whip Cream:
4 ounces heavy whipping cream
1/2 cup powdered sugar
2-3 teaspoons of coconut extract

In a chilled mixing bowl, whip heavy whipping cream to stiff peaks. Add sugar and extract. Pipe on top of tart and decorate with pineapple.





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