Are you feeling the winter blues? I sure am! Try taking a mental tropical trip with these totally beachy Pina Colada Cupcakes. Using a doctored cake mix, these cupcake will quickly have you envisioning yourself sun bathing on a warm sandy beach, cool drink in hand.
1 Box Yellow Cake Mix (any brand)
1 8 oz. Can Crushed Pineapple
3 Egg Whites
1 tsp. Rum Extract (you can add more for a stronger flavor)
½ C. Oil
½ C. Water
In a mixing bowl, combine all cupcake ingredients. Mix until incorporated. Place batter in cupcake tin with liners and bake at 350 F for 12-15 minutes. Set aside to cool and prepare frosting.
1 C. of Unsalted, Room Temperature Butter
3 Cups of Powdered Sugar
3 tsp. Coconut Extract
¼ Cup Shredded Coconut
Splash of Heavy Cream or Milk for Consistency
In a mixing bowl, cream butter until fluffy. Slowly add sugar in to incorporate. Add in extract and coconut shreds and mix until combined. Add milk to thin the consistency-should be a good piping consistency. Place in a piping bag and pip onto cooled cupcakes. Top with additional shredded coconut (if desired) and our Pina Colada Sprinkle Mix and Pink Sprinkle Mix!