PINEAPPLE COCONUT CUPCAKES
How to do an Edible Pina Colada!
I have been craving pineapple and coconut lately and got it in my head that I might try making some cupcakes with those flavors. I didn't want to go to a lot of work - as I've said before, I'm basically lazy - and I happened to have a white cake mix on hand, some coconut, some cream cheese and a can of pineapple junks so I thought I could come up with a fair-to-middling little late night tropical dessert.
Feel free to make your cupcakes from scratch from a favorite recipe.
Coconut Cupcakes
Take one white cake mix and prepare according to the directions. Fold in 1/2 Cup of shredded coconut that you've run through the food processor for a second or two. Bake as instructed. Allow to cool.
Coconut Cream Cheese Frosting
8 Oz. Softened Cream Cheese
1/4 C. Butter at Room Temperature
1 Tsp. Vanilla Extract
2 Tbsp. Cream of Coconut
1 C. Powdered Sugar (+/-)
1/4 C. Butter at Room Temperature
1 Tsp. Vanilla Extract
2 Tbsp. Cream of Coconut
1 C. Powdered Sugar (+/-)
(you can adjust this to suit your tastes, I don't like really sweet frosting.)
Pineapple Compote
1 C. Pineapple Chunks
1/3 C. Brown Sugar, Packed Firm
1 Tbsp. Butter
1/2 C. Pineapple Juice
(I used the juice from the pineapple chunks)
1/4 C. Dark Rum
Bring all the ingredients, except the rum, to a boil in a saucepan. Reduce the heat to medium and simmer until the liquid is reduced to a thick, syrup consistency. Add the rum and cook for another few minutes to allow most of the alcohol to burn off. Cool.
Construction of the
PINA COLADA CUPCAKES
Toast some coconut in the oven. Set aside.
If you want to infuse your cupcakes with a little booze, now is the time. Take a bamboo skewer and poke about 10 - 12 holes in each cupcake but don't go all the way to the bottom. Slowly spoon a tablespoon of coconut rum or spiced rum or even plain dark rum over the holes in each cupcake little by little allowing the alcohol to absorb into the cake.
Now pipe your cream cheese frosting onto your cupcakes leaving a little well in the center for the pineapple compote.
Sprinkle on some toasted coconut flakes (or just quickly dip the frosting in the coconut).
Gently spoon on some of the yummy caramelized Pineapple Compote.
ENJOY!
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