Every Wednesday requires a little pick-me-up. Right? Maybe a cocktail…even if it’s non-alcoholic! Pina Colada Cupcakes (recipe below from Glorious Treats).
The cupcakes are chewy and somewhere between moist and oily. They have a very sweet flavor. Very fruity. My mind didn’t jump right to pineapple. I was somewhere between a melon and an apple at first. So pineapple seems accurate…
The frosting is smooth, creamy and soft. It has a nice, sweet cream cheese flavor with a strong coconut taste.
Note: You can add dark rum to the frosting in place of milk. I opted for milk. But you have options!
This is definitely a Pina Colada. Ok. A virgin Pina Colada. A good strong coconut flavor. Very sweet. With that hint of pineapple that takes a bit of a backseat, but is still there.
Scoring Sheet:
- Cupcake Taste: 3
- Frosting Taste: 4
- Overall Taste: 3.5
- Appearance: 4
- Ease of Making: 4
- TOTAL: 18.5
RECIPE
Pina Colada Cupcakes (recipe from Glorious Treats)
Cupcakes:
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 1/2 cups canned crushed pineapple (drained slightly)
Coconut Cream Cheese Frosting:
- ½ cup (1 stick/8 Tablespoons) butter (cool)
- 8 oz. cream cheese (directly from fridge)
- 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
- 1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
- 4 cups powdered confectioners sugar
- 1 Tablespoon heavy cream, heavy whipping cream or milk OR Dark Rum
For directions visit Glorious Treats.
*Tomorrow: PBJ Cupcakes*
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