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Pina Colada Cupcakes – Sprinkle Bakes

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These tropical Pina Colada Cupcakes have crushed pineapple, coconut, and rum within the batter. The coconut icing is nice and creamy – like a trip in cupcake type!

Pina Colada Cupcakes

We’ve been having fun with the primary few sunny, spring-like days right here. I’ve been aching for days like these whereas rising uninterested in winter’s panorama. I do know pina colada flavors are extra fashionable in summer time months, however I simply couldn’t assist myself. March began off with my dad having coronary heart surgical procedure. Which, as you may think about, was scary and anxiety-inducing. (He’s going to be simply high-quality!) However after all of the gray days, and the hospital ambiance, I felt like wanted a trip – even when it’s in cupcake type.

Chock-full of pineapple and coconut, and topped with mild coconut buttercream, these Pina Colada Cupcakes are simply the little respite I wanted.

Batter mixing.

Begin by creaming sugar and butter collectively, then including eggs one by one. It is a predictable starting for cake making, and the amount of batter is straightforward sufficient to handle utilizing a hand mixer.

Subsequent, add in the entire batter’s liquid substances. This features a massive dose of rum. Coconut rum gives you the very best taste, however if you happen to simply have common rum available that’s high-quality too. The alcohol content material will prepare dinner out throughout baking and depart behind the concentrated rum flavors. For those who’d quite not use alcohol, you may substitute an equal quantity of canned coconut milk with a half teaspoon of rum extract.

Fold within the taste!

Combine within the flour till a fluffy cake batter is fashioned. Then, fold in flake coconut and crushed pineapple. For this recipe, I desire unsweet flaked coconut, however most residence bakers may have sweetened flaked coconut available. That can work too, the top outcome will simply be barely sweeter. I like to recommend giving the sweetened coconut an additional chop earlier than including it to the batter. It may be quite stringy in any other case, and shortening the strands makes for a nicer texture within the muffins.

Fill the muffin cups with the batter. A set off ice cream scoop does the job good, about 2/3 full.

Easy piping.

After the cupcakes are baked and cooled, frost them utilizing a easy coconut buttercream made with butter, confectioners’ sugar, heavy cream, and coconut extract. I used a piping bag fitted with 1/2 inch spherical decorator tip to pipe a circle of frosting across the periphery of every cake. You are able to do this too, or just smear on a little bit frosting across the edge with an offset spatula. Both manner, dip this primary layer of frosting in toasted coconut flakes.

Then, use a bag of frosting fitted with a closed star piping tip to make a tall swirl contained in the toasted coconut circle.

Pina Colada Cupcakes

Add a maraschino cherry on high, and if you happen to’re feeling fancy, enhance them cocktail-style with a mini paper umbrella (discovered right here).

Pina Colada Cupcakes

I sat every cake inside fairly gingham paper cups for a fairly presentation. You’ll find them right here. You’ll be able to bake the cupcakes straight in these liners, however they’re greater than normal liners. Since most individuals use common paper liners, I wished my recipe testing to mirror that. You’ll get about 16 cupcakes in normal liners.

Pina Colada Cupcakes

The substances for these Piña Colada Cupcakes are easy and extensively obtainable year-round, in order that’s when it’s best to make them. That means, at any time when you’ve got the yearning for them (or want a mini vacay!).

For those who’re on the lookout for one thing a bit lighter, however nonetheless candy and tropical tasting, take a look at my Tropical Ambrosia Salad!

Pina Colada Cupcakes

Heather Baird

It doesn’t need to be summer time to get pleasure from these tropical cupcakes! They’re nice year-round. So refreshing and stuffed with pina colada taste.
See the recipe notes for tips about the way to serve these with no alcohol added, and for my favourite alternate whipped cream topping. It’s chilly and creamy – excellent for the nice and cozy days forward.

Prep Time 20 minutes

Cook dinner Time 22 minutes

Complete Time 42 minutes

Course Dessert

Delicacies American

  • Cupcake tins (2)

  • Cupcake liners (16)

  • Set off ice cream scoop, elective

  • Disposable piping luggage (2)

  • Massive 1/2-inch spherical decorator tip

  • Massive closed star decorator tip

  • Paper cocktail umbrellas, elective

Cupcakes

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon high-quality grain sea salt
  • 10 tablespoons unsalted butter at room temperature
  • 1 1/4 cups granulated sugar
  • 3 massive eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons complete milk at room temperature
  • 1/4 cup coconut rum or plain rum combined with 1 teaspoon coconut extract
  • 1/4 cup unsweet flake coconut or sweetened flake coconut chopped finer
  • 1/2 cup crushed pineapple drained

Coconut Buttercream

  • 1 cup unsalted butter at room temperature
  • 4 1/2 cups confectioners’ sugar
  • 1/4 teaspoon high-quality grain sea salt
  • 1/3 cup heavy whipping cream plus extra to skinny if wanted
  • 2 1/2 teaspoons coconut extract
  • 1/3 cup toasted coconut for garnish (see notes)
  • 16 maraschino cherries drained and patted dry with paper towels

Cupcakes

  • Preheat the oven to 350F. Line cupcake pans with 16 cupcake liners.

  • Mix the flour, baking powder, and salt in a small bowl; whisk to mix.

  • Within the bowl of an electrical mixer, beat collectively the butter and sugar. Beat in eggs one by one. Add the vanilla, milk, and rum, and blend on low velocity. Beat for 3-5 minutes till the consistency is clean. Add the flour combination and beat till simply mixed.

  • Add the flaked coconut and pineapple; fold in by hand.

  • Divide the batter between the ready pans, filling every cavity about 2/3 full (a set off ice cream scoop is ideal for portioning!).

  • Bake for 20-24 minutes, or till a toothpick tester comes out clear. Switch cupcakes to a wire rack to chill utterly.

Coconut buttercream

  • Within the bowl of an electrical mixer fitted with the whip attachment, beat collectively the butter and confectioners’ sugar on low velocity. When the combination is simply mixed, add the salt and blend once more. Improve the mixer velocity to medium and add the heavy cream and coconut extract. When simply mixed, elevate the velocity to excessive and beat for 5-7 minutes. Add extra heavy cream to achieve clean piping consistency, if wanted. Beat till the frosting is lightened to virtually white colour and fluffy.

  • Switch 1/2 of the frosting to a piping bag fitted with the 1/2-inch spherical tip. Switch the opposite half to a piping bag fitted with the big closed star tip.

  • Place the toasted coconut on a shallow dish.

  • Pipe a circle of frosting across the high fringe of a cupcake utilizing the 1/2-inch spherical tip frosting bag. Instantly dip the sides of the frosting into the toasted coconut (see video for approach).

  • Pipe a swirl of frosting within the middle of the cupcake utilizing the big closed star tip frosting bag. Prime with a maraschino cherry and a cocktail umbrella.

  • Repeat the method with the remaining cupcakes till they’re all frosted and embellished.

Flake coconut: I take advantage of unsweet flake coconut for this recipe, which is finer and drier than sweetened flake coconut. You should use sweetened flake coconut as an alternative. It tends to be damp and stringy, so chop it finer earlier than including it to this recipe. The tip outcome might be barely sweeter.
To toast coconut, sprinkle it on a 13×9 baking sheet. Bake at 350F for 5-7 minutes or till golden brown. Cool earlier than utilizing on the cupcakes.
Whipped cream frosting various: To make these chilly for summertime, exchange the coconut buttercream recipe with selfmade whipped cream. Beat 1 1/2 cups heavy whipping cream in a stand mixer fitted with the whip attachment till gentle peaks type. Add 1/4 cup of high-quality granulated sugar whereas beating. Beat in 2 teaspoons coconut extract. Divide whipped cream between the designated piping luggage with decorator ideas and pipe as directed.
No alcohol model: Exchange the 1/4 cup of rum with 1/4 cup canned coconut milk; add 1/2 teaspoon rum extract to the recipe. You can too use 1/4 cup of pineapple juice rather than the rum. It might curdle the batter a little bit as a result of pineapple enzymes, however will turn out to be extra constant when the flour combination is added.

Key phrase coconut rum, crushed pineapple, flake coconut, heavy cream, maraschino cherries

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