Hostess With The Mostess

Piņa Colada Cupcakes


2 1/4 c. sifted cake flour

2 1/4 tsp baking powder

1/2 tsp salt

1 2/3 c. sugar

1/3 c. oil

2 large eggs

1/2 c. canned pineapple, diced and patted dry

1 (13.5-ounce) can coconut milk

Splash of dark rum (optional)

2 tsp vanilla extract

Whipped vanilla frosting:

1/2 bag of shredded coconut

Maraschino cherries, drained and dried


Preheat oven to 350 degrees and line cupcake pan with baking cups.

Combine flour, baking powder, and salt in a medium bowl and set aside.

Combine rum and coconut milk in small bowl, mix to combine and set aside.

Place sugar and oil in mixer and mix until well blended.

Add eggs, 1 at a time, beating well after each addition.

Add flour mixture and coconut milk mixture alternately to sugar mixture, beginning and ending with flour mixture.

Stir in vanilla and fold in pineapple.

Spoon batter into prepared pans.

Sharply tap the pans once on counter top to remove air bubbles.

Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

When cupcakes are completely cool, frost with whipped vanilla frosting and roll tops in shredded coconut.

Top each with a cherry.

Serve with cut straws for a fun presentation!