Wednesday, September 26, 2012

Pina Colada Cupcakes

The weekend before my big move, I knew it was the last time that I would be able to bake for our friends so I wanted to go all out.  I baked the Cap'n Crunch Peanut Butter Cookies and the Lemon Crinkle Cookies too, but I wanted something to go on my cute cupcake stand and be the center of attention.  Pina Colada always sounds fun and summery to me, so I went with that.

I even scored cute little map cutouts in heart and star shapes from the etsy shop thePathLessTraveled!

Pina Colada Cupcakes
(adapted from this recipe)

3 eggs
1 3/4 cups Splenda sugar blend
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
3/4 cup unflavored greek yogurt
1 1/2 cups canned crushed pineapple - drained slightly
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat your oven to 350 degrees and place cupcake liners in cupcake pan.

In a large bowl, combine the eggs and sugar blend until the mixture develops a light cream color and thickens up a bit.  This should take about 2 minutes.  Mix in the oil, applesauce, and vanilla until well combined.  Now add the yogurt and pineapple and mix until everything is thoroughly blended together.  Slowly add the flour, baking powder, baking soda, and salt and blend until just combined.

Fill your cupcake liners about 2/3 of the way full with the batter.  Bake for 22-25 minutes.  Once the cupcakes have cooled off, frost them with the Coconut Cream Cheese Frosting, listed below.

Coconut Cream Cheese Frosting
(also adapted from the recipe linked above)

1/2 cup (1 stick) butter - cool
8 oz whipped cream cheese (use directly from refrigerator)
1/2 tsp vanilla extract
1 1/2 tsp coconut extract
4 cups powdered confectioners sugar
1 Tbs dark rum - I used Sailor Jerry's, but I'd also recommend Captain Morgan Spiced Rum or Kraken Black Spiced Rum

Place cool butter in mixing bowl alone and blend until it is smooth.  Add the cream cheese and mix until the two are well combined.  Using a low speed, add the vanilla and coconut extracts and begin to mix in the powdered sugar one cup at a time.  Once everything is added, turn your mixer to a medium speed and mix until the frosting becomes fluffy.  Now add the rum and beat for another minute or until the frosting is fluffy again.  

Use frosting immediately or place in refrigerator.  If you refrigerate your frosting for a bit, it may need to be remixed to recreate the original texture.

The cupcakes combined with this frosting make for a taste that is spot on like a pina colada!!


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