These Pina Colada Cupcakes accept crushed pineapple inwards the cake, as well as kokosnoot & rum extracts inwards the frosting, for a frozen potable inspired tropical dessert!
Yields: xviii cupcakes
1 box dry out white cake mix
1 (8oz) tin crushed pineapple with juices
3 egg whites
1/2 loving cup oil
1/2 loving cup water
1 loving cup butter, unsalted
3 cups powdered sugar
1 1/2 tsp kokosnoot extract
1/2 tsp rum extract
1 to three tsp milk, for thinning
1/4 loving cup toasted coconut
- Fill muffin/cupcake tins with xviii liners.
- In a large bowl, whisk together the cupcake ingredients. Divide batter with the prepared xviii newspaper cups.
- Bake at 400 degrees for 12 to xiii minutes. Allow cupcakes to cool.
- Visit Pina Colada Cupcakes @ dessertnowdinnerlater.com for sum instructions.