Monday, 18 July 2011

Pina Colada Cupcakes

Courtesy of Betty Crocker

- 1 box yellow cake mix
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tsp. rum extract
- 1 can (237 ml) crushed pineapple in juice, undrained
- 3 eggs
- 1 tsp. coconut extract
- 1 tsp. rum extract
- 1 container whipped vanilla frosting
- 3/4 cup shredded coconut

1. Heat oven to 375F. Place paper baking cup in each of 24 regular size muffin cups.
2. In large bowl, beat cake mix, oil, water, 1 tsp. rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
4. Stir coconut extract and 1 tsp. rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.


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