Day 14: Pina Colada Cupcakes with Rum Frosting

I hate pineapple in cake as well as coconut.  These seemed to be doomed, but they were pretty tasty.  The addition of rum (my decision) definitely helped these confections.

On a side note, I’m traveling to Seattle this weekend to visit a friend, not sure how this whole baking thing might work, but its going to happen.

Pina Colada Cupcakes

Makes 12

  • 1 cup flour
  • 1/2 cup flaked coconut plus some for topping
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 3/4 cup sugar
  • 1/4 cup veggie oil
  • 1 egg
  • 1/3 cup buttermilk
  • 1/2 cup crushed pineapple with juice ( I used the kind in the can)

In a small bowl mix, flour, coconut, baking powder, baking soda and salt

With a mixer, beat together sugar, oil and egg until smooth. Alternatively mix in the flour mixture and buttermilk.  When smooth, stir in the pineapple.

Pour into cups and bake at 350 for 25 minutes.

Rum Buttercream

This turned out like more of a glaze, so I dipped the cupcakes in it instead.  Worked just fine.

  • 2 cups powdered sugar
  • 1/2 cup unsalted butter
  • 1/4 cup sour cream
  • pinch of salt
  • 1 tbsp dark rum

Beat all items together except the rum.  Once smooth, mix in the rum.  Then refrigerate to harden it up a bit.