Wednesday, April 13, 2011

Delicious Pina Colada Cupcakes with Rum flavored icing!


First I have to apologize for two things - one; the pictures in this blog are horrible. I had forgotten to take pictures before it got dark and so you see the end result. Sorry!! And two; for not blogging in such a long time! I have returned from a fabulous cruise vacation with my newly returned from deployment husband and a great visit with my parents! So now it's back to business!! lol Speaking of business - I've now re-opened my etsy shop! Check it out here!

So I made these cupcakes last weekend for a family get together we were having. I had never used this recipe before so I wasn't sure how they'd turn out but let me tell you - they were YUMMY!! The recipe was for a 2 layer cake, but I wanted something easy so I made filled cupcakes. Here's how I did it!

Recipe -

For the cake -
  1. 1 stick of butter at room temp.
  2. 1/2 cup Crisco
  3. 2 cups sugar
  4. 5 egg yolks (beat the whites separately)
  5. 1 teaspoon baking soda
  6. 2 cups flour
  7. 1 cup buttermilk
  8. 1 teaspoon rum extract
  9. 3 1/3 ounces flaked coconut (half an average size bag)
  10. 1 small can crushed pineapple, drained
  11. 5 egg whites, beat stiff in a mixer (like your making meringue) 
Cream butter and Crisco. Add sugar and beat till smooth. Add yolks one at a time. Sift flour and soda and add to creamed mixture alternately with buttermilk. Stir in rum flavoring, coconut and pineapple. Gently fold in beaten egg whites. Pour into lined or greased cupcake tins. Bake 350 for 18-23 minutes.

For the filling -
  1. 1 Tablespoon flour
  2. 1/4 cup sugar
  3. 1 small can crushed pineapple in it’s own juice
Combine in a small saucepan all ingredients. Cook until thick – stirring constantly. Cool completely before using. Once cool place in a icing bag for filling your cupcakes later.

For the icing -
  1. 1 -8 ounce package cream cheese, room temp
  2. 4-6 cups confectioners sugar (depending on how stiff you want it)
  3. 1/2 stick butter
  4. 1 teaspoon rum extract
Mix cream cheese, butter and extract, add confectioners sugar till the consistency you want it to be.

First I baked the cupcakes. Then once they were cooled I used a pastry bag filled with the pineapple filling and simply pushed it down in the center of the cake top and pushed a little filling into the cupcake. You could also use a small knife and cut a bit of the cupcake out and fill it with filling. I was in a hurry and this seemed to work well for me. Or if you puree your filling first you could use the Wilton tip designed for filling cupcakes. It won't work without pureeing because the pineapple chucks are too big for that tip. Once your cupcakes are filled you want to ice the tops. You can use a knife and spread the icing on, but I find it much easier to fill a pastry bag with the icing and use Wilton tip 1M and pipe a swirl. Then I sprinkled some left over coconut on top and was all done! You can toast your coconut, or you can even color it with liquid food coloring to match a party theme or holiday!

To color coconut place your coconut in a storage bag. Add a couple drops of food coloring and seal your bag and shake it. If the color is too light add some more food coloring. If it's too dark add some more coconut and keep shaking!!



Have fun with these and as always thanks for reading!!
Recipe from Cakecentral.com