And getting caught in the rain"
Ironically it was raining outside as I made these unique and delicious cupcakes! I made them for a wine tasting trip with a group of women I call my "Boat B****es". We came up with the name for our little group while on a weekend cruise to Mexico and I can't think about boats, Mexican food, tequila or pina coladas without thinking fondly of these fabulous (and crazy) women!
The Pina Colada was created in Puerto Rico and in Spanish means "strained pineapple". This yummy drink consists of rum, pineapple juice and coconut cream, none of which is usually found in the common cupcake. Seems like a challenge to me and who doesn't like a challenge that involves drinking yummy Malibu Rum!?! What I didn't realize when I set out to create these cupcakes was that it has already been done. That's ok, mine won't be the first Pina Colada Cupcakes but I will make them the tastiest and hopefully the most creative!
Don't judge....I used a mix! I don't always make my cakes from scratch (shhhhh....it's a secret)! Sometimes when I am playing with a baking idea it is easier to use a mix until I get the flavors down and then work on my cake recipe. With this one, I'm not sure I will stop using the mix, it was super easy and yummy! Use any yellow cake mix or cake recipe you like and replace all of the water in the recipe with 1/2 coconut milk and 1/2 Malibu Rum! The Rum adds to the Pina Colada experience and really brings out the coconut flavor in the cake. I also add the Rum to my buttercream. Can you say YUM!
The filling for these yummy cupcakes is a pineapple curd and is absolutely necessary to give it that tropical taste!
Give these cupcakes a try, you can even drink their liquid counterpart at the same time and pretend you are on the beach in Hawaii or a cruise to Mexico! :)
Random picture of my kitchen helper, Cocoa, who is watching me make these cupcakes and begging me to drop something on the kitchen floor!
Pina Colada Cupcakes
Makes 20 cupcakes
One box yellow cake mix (or your own recipe)
1 1/3 cups water (I substituted 1/2 coconut milk, 1/2 Malibu Rum)
1/3 cup vegetable oil
1 cup shredded coconut
Mix and bake cupcakes as instructed on back of box using my substitutions for the water and adding in the cup of shredded coconut.
Allow to cool completely. Cut and remove a small section from the middle of the cupcake to prepare for the pineapple curd filling.
20 oz can crushed pineapple
3 egg yolks
2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons butter, cut into pieces
Strain the pineapple, squeeze as much of the juice out as you can. Should get close to a cup of juice, reserve the pineapple.
In a heavy bottomed saucepan, whisk the pineapple juice, egg yolk, corn starch and sugar. Cook, stirring constantly, over medium to medium-low heat until curd is thick and coats the back of a wooden spoon. This can take as long as 10 minutes or can be quicker, depending upon your stove and the temperature of the ingredients when you begin.
Take off heat and whisk in butter, one piece at a time. Stir in the reserved pineapple and cover with plastic wrap to keep a film from forming on top of the curd. Refrigerate until firm, this can take several hours.
1 cup butter, room temperature
3 cups powdered sugar
1/3 cup Malibu Rum (I may have added more, I am admitting nothing, LOL)
In an electric mixer, using the whisk attachment, whisk the butter at medium speed until light and fluffy. Turn speed down to low and add powdered sugar, 1 cup at a time. Slowly add in the rum and beat until incorporated. Turn speed up to high and beat until nice and creamy.
Pipe or spoon the pineapple curd into the hollowed out center of the cupcakes. Pipe buttercream frosting onto the cupcakes. Decorate the tops of the cupcakes with toasted coconut and a cherry and you will have a gorgeous and tasty Pina Colada in cupcake form!!
Recipe Shared On: