It is summer time! My school year is almost complete – just two more finals to give to students – and then I will be FREE for a few months. I have wonderful trips planned to Alaska and Europe, so there will be few cupcake posts this summer (not like there have been many recently).
Anyway, to celebrate the end of the school year, some colleagues and I are throwing a BBQ. I asked them what flavor cupcake they wanted, and piña colada was the answer. A good summer cupcake, me thinks.
In fact, these were some of my best in a LONG time. The cupcake was fluffy and moist (thanks to the crushed pineapple), and I whipped the frosting into a nice consistency. One of my coworkers, with whom these were shared, described the frosting as being light and yet rich. Score!
Yields one dozen
1/2 c. butter, room temp.
1/2 c. white sugar
1/2 c. packed dark brown sugar
1/2 tsp. vanilla
1 1/2 c. flour (sifted, or cake flour)
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. crushed, canned pineapple (undrained)
Cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one by one, mixing in between to just combine
Sift together the dry ingredients, then begin to add into the previous mixture. Alternate adding the dry ingredients with the crushed pineapple.
Line your cupcake tins. Fill cupcake tins 3/4 full.
Bake in the oven at 350 degrees for about 18-22 minutes, or until toothpick inserted comes out clean.
Coconut Whipped Cream Frosting
6 oz cream cheese, room temp.
3 tbsp. cream of coconut
1 tbsp. light rum
1/2 tsp vanilla
1 c. heavy cream
Mix together the cream cheese, cream of coconut, rum, and vanilla until smooth and thoroughly combined.
While you are still mixing, slowly add the heavy whipping cream, and with mixer on medium, keep beating it until the frosting looks like a whipped cream! It takes patience, but it’s worth it :)
Pipe the frosting onto the cooled cupcakes and top with toasted shredded coconut!