Give me two pina colada cupcakes ... one for each hand. Now, that's how the country song should go, right?
These cupcakes from The Big Book of Cupcakes are tropical, fresh and fruity. There's no actual booze, so they are kid friendly as well. The only issue I had, which I'm sure is because I used fresh pineapple and attempted to adjust the milk accordingly, was my cupcakes were a bit crumbly and fell out of the liners. They weren't overly dry, however, so I just flipped them into cups. They're drink cupcakes after all.
Pina Colada Cupcakes
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 cup sugar
1 tsp. coconut extract
1 tsp. rum extract
8 oz. crushed pineapple with juice
1/4 cup milk
2 egg whites
1/2 cup sugar
1/4 cup corn syrup
2 Tbsp. water
1/2 tsp. coconut extract
1/2 tsp. rum extract
1 cup shredded coconut
Preheat oven to 350°F. Line 24 cupcake tins.
In a medium bowl, combine flour, baking powder and salt. In a separate bowl, beat butter 30 seconds. Gradually incorporate sugar, about 1/4 cup at a time, while beating on medium speed. Beat 2 additional minutes. Beat in eggs, one at a time. Beat in extracts and pineapple, reserving juice.
Alternately, beginning and ending with flour, add flour mixture and milk and pineapple juice. Divide batter evenly among cupcake liners. Bake 20 to 25 minutes. Cool in pans 5 minutes, and then cool completely on wire racks.
To prepare frosting, beat egg whites until stiff peaks form. In a small saucepan, stir well to combine sugar, corn syrup and water. Cover, and bring to a boil over medium heat. Remove cover, and cook to 242°F without stirring (use a candy thermometer). Pour hot syrup carefully into egg whites in a thin stream while beating on medium speed. Add extracts, and beat until stiff peaks form, about 3 minutes.
Dollop frosting on cupcakes, and garnish with coconut. Makes 24 cupcakes.