• 1d3b4a03fd1a2124b1de97779c86a6b4

Pina Colada Cupcakes

Perfect for summer!! Nice and cool like a strawberry dipped in chocolate……. or as I should say a pineapple dipped in an ice bath?? <3

Prep
Cook
Serves 24people
Ingredients
2
cups all-purpose flour
3/4
tsp baking powder
1/2
tsp baking soda
1/2
tsp salt
1/3
cup butter, softened
1 1/4
cups sugar
1
tsp vanilla
2
eggs
1/2
cup dairy sour cream
1/2
cup milk
6
soft macaroon cookies, crumbled (1 cup)
1/4
cup chopped macadamia nuts
coconut frosting
1
cup pineapple preserves
toasted coconut
Directions
1.
For the Cupcakes:
2.
Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
3.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until combined, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. In a small bowl, stir together sour cream and milk. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Stir in crumbled cookies and macadamia nuts. Spoon batter into the prepared muffin cups.
4.
Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks. If desired, remove paper bake cups.
5.
Prepare Coconut Frosting; set aside. Spoon pineapple preserves into a decorating bag fitted with a large round or open star tip. Push tip into the top of each cupcake and force some of the preserves inside cake.
6.
Generously spread the frosting onto tops of cupcakes. Sprinkle with toasted coconut. Makes 24 cupcakes.
7.
For the Frosting:
8.
In a large mixing bowl prepare frosting mix according to package directions. Beat in coconut extract. Gradually add powdered sugar, beating well.

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