Pina Colada Cupcakes

The very first cupcake that I made, which inspired me to try more, were my Champagne Pear cupcakes.  I absolutely loved the idea of alcohol and fruit incorporated into a cupcake. I started thinking of other fruit and alcohol mixes to try and there are just endless combinations out there!

Exhausted with trying to master a white russian cupcake and ultimately disappointed with the results, I was really looking forward to my next cake.  I wanted to do something easy that everyone could follow while yielding the same delicious results as the first few so I decided on a Pina Colada cupcake. It is a vanilla cupcake with bits of pineapple baked in, topped with Malibu frosting, and covered in shredded coconut. 

These cupcakes turned out AMAZING and is by far one of my favorites. I hope you enjoy them as much as my testers and I did!

Pina Colada Cupcakes (yields about 12 cupcakes)

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 egg, room temperature
• 1/2 cup coconut milk
• pinch of salt
• 6 tablespoons butter, sliced (room temperature)
• 1/2 teaspoon of vanilla extract
• 1/2 can of pineapple bits (or 8 pineapple rings chopped)

Malibu Rum Frosting

• About 10-12 tablespoons powdered sugar
• 1 stick (1/2 cup) unsalted butter (room temperature)
• 2 tablespoons Malibu Rum

Directions: Preheat oven to 325 degrees. Fill cupcake tin with paper liners. 

Mix the flour, sugar, baking powder, salt, and butter in a large bowl with a mixer until you get a sandy consistency and everything is combined. 

Mix the coconut milk and vanilla together in a separate bowl for a few seconds, then beat into the flour mixture until well combined. Add the egg and beat well (scraping the sides of bowl as needed). 

Divide the chopped pineapple between the liners. Spoon the batter on top until 2/3 full and bake in preheated oven for 25 minutes, or until light golden brown and the cake bounces back when touched. Let the cupcakes cool for about 10 minutes before transferring them onto a cooling rack for another 20 minutes.

While the cakes cool, whip butter in a medium bowl with electric mixer until light and fluffy. Slowly add powdered sugar, one tablespoon at a time. About 10 tablespoons was the right amount of sweetness for me before I added 2 tablespoons of Malibu Rum. You can add as little or as much as you like based on preference. 

When the cupcakes are completely cooled, decorate with frosting and sprinkle shredded coconut on top. You can also add a cherry but I chose left over pineapple chunks. 

Hope you love these as much as I do!

xo

White Russian Cupcakes

After the Dark N' Stormy cupcakes, I wanted to try a White Russian cupcake next. The idea of incorporating Kahlua, vodka, and milk with a cupcake seemed like an excellent idea.  Of course, three batches later, I still haven't quite found the perfect mix.

I made the first two batches last weekend with the first recipe adapted from here. The cupcake looked amazing but it was too spongy causing the liner to pull the sides off the cake and the frosting was too sweet for my taste.

The second batch was much better but still sweet and not as presentable. In fact, they were pretty ugly compared to the first batch. I decided to adapt from the rum cake recipe used in the Dark N' Stormy cupcakes but instead of rum, I used vodka and Kahlua. I added less sugar for the frosting and used less flour and incorporated instant pudding into the cake mix. The cake turned out to be much more moist like my previous cupcakes but still too sweet.

Now with the third and final batch, which I made this past Saturday, the cake turned out to be the best one of them all.  However, they turned out to look the worst of the batches as well so I modified the recipe to use less butter, eggs, and vegetable oil. I may have also taken them out too early so I've modified the cook time as well.

White Russian Cupcakes (yields 12-16 cupcakes)

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 egg, room temperature
• 1/2 cup milk
• pinch of salt
• 1/2 cup butter, sliced (room temperature)
• 1/8 cup vodka
• 1/4 cup Kahlua
• 1 (3.4 oz) package vanilla instant pudding mix
• 1/2 teaspoon of vanilla extract

Kahlua Frosting

• About 10-12 tablespoons of powdered sugar
• 1-2 tablespoons of Kahlua
• 1 stick (1/2 cup) of butter, room temperature

Directions: Preheat oven to 325 degrees. Fill cupcake tin with paper liners. 

Mix the flour, sugar, baking powder, salt, and butter in a large bowl with a mixer until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated. Add pudding mix, vodka, and Kahlua. 

Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scraping the bowl as needed). Continue mixing for a couple more minutes until batter is smooth but do not over mix.

Spoon the batter into paper liners until 2/3 full and bake in preheated oven for 20-25 minutes, or until light golden brown and the cake bounces back when touched. Let the cupcakes cool for about 10 -15 minutes before transferring them onto a cooling rack. 

While the cakes cool, whip butter in a medium bowl with electric mixer until light and fluffy. Slowly add powdered sugar, one tablespoon at a time. About 10 tablespoons was the right amount of sweetness for me before I added 1 tablespoon of Kahlua. You can add as little or as much as you like based on preference. 

When the cupcakes are cold, decorate with prepared frosting. 

xo