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Pina Colada Flavored Cupcakes

Name: Pina Colada Flavored Cupcakes
Prep time: 2100 s
Cook time: 1200 s
Total time: 3600 s
Yield: 12
Ingredients: 15 ounces Cake pudding-type white enriched dry mix; 1 cup Nuts coconut milk canned (liquid expressed from grated meat and water); 3 Units Egg whole raw fresh; 1 cup Pineapple canned juice pack drained; 250 grams NESTLE UNSALTED BUTTER; 1/4 cup Sugars brown; 1/3 cup Oil canola; 4 cups Sugars powdered; 50 grams Pineapple juice canned or bottled unsweetened with added ascorbic acid

60'

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These cupcakes capture the tropical flavors of a pina colada, combining coconut and pineapple in both the cake and frosting for a delightful treat.

Not included in this recipe

Peanuts

Fish

Crustaceans

Peanuts-Free

Fish-free

Crustaceans-Free

Ingredients

Servings

- 12 Portions +

Cake, pudding-type, white, enriched, dry mix

15 ounces Cake, pudding-type, white, enriched, dry mix

Nuts, coconut milk, canned (liquid expressed from grated meat and water)

1 cup Nuts, coconut milk, canned (liquid expressed from grated meat and water)

Egg, whole, raw, fresh

3 Units Egg, whole, raw, fresh

Pineapple, canned, juice pack, drained

1 cup Pineapple, canned, juice pack, drained

NESTLE UNSALTED BUTTER

250 grams NESTLE UNSALTED BUTTER

Sugars, brown

1/4 cup Sugars, brown

Oil, canola

1/3 cup Oil, canola

Sugars, powdered

4 cups Sugars, powdered

Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid

50 grams Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid

Pina Colada Flavored Cupcakes

Nutri value

Go to instructions

Instructions

9 Steps

60'

Total

35'

Preparation

20'

Cooking

Waiting

Step by step

1 of 9

Preheat Oven and Prepare Tins

Set the oven to 350 degrees F. Line or grease 24 cupcake tins.

Check

2 of 9

Mix Ingredients

Mix the dry cake mix, coconut milk, vegetable oil, eggs, and coconut extract until smooth. The batter should be slightly thicker than usual.

Check

3 of 9

Add Pineapple

Add the drained pineapple tidbits to the batter, keeping the juice for the frosting.

Check

4 of 9

20'

Bake Cupcakes

Pour the batter into the cupcake tins, filling each ⅔ full. Bake for 18-21 minutes until a tester is clean and the tops spring back. Cool in tins for 5 minutes, then transfer to a rack.

Check

5 of 9

Whip Butter and Sugar

In a stand mixer, whip the butter and brown sugar on high until light and fluffy, about 3-5 minutes.

Check

6 of 9

Mix Ingredients

Gradually mix in the powdered sugar and pineapple juice, alternating between them. Start on low speed and increase to high. Adjust thickness with pineapple juice if needed.

Check

7 of 9

Beat Frosting

Add the coconut extract and beat the frosting on high for another 5 minutes until very light and fluffy.

Check

8 of 9

Fill Piping Bag

Fill a piping bag with the frosting using a large piping tip.

Check

9 of 9

Decorate Cupcakes

Optionally, decorate the cupcakes with a pineapple ring, frosting, shredded coconut, and a maraschino cherry.