Featured Recipe: Pina Colada Cupcakes

Pina Colada Cupcakes by Sweetest Creations

I’m ready. I’ve been baking cupcakes for a while now, and am now ready to take it to the next level. Inspiration: the Food Network’s Barefoot Contessa meets the lovely Martha Stewart. Hey, why not, right?

I would say I started baking cupcakes because they are the easiest (mess-free) way to serve a group without having to deal with the whole ‘cut and serve’ process that comes with a traditional cake.  My favorite cupcake (so far) is my coconut cupcake, and I love it so much I needed to see if I could make it better…which I did, when I decided to add pineapples to it –this idea turned out to be a huge hit — and thus was born my first original creation: the pina colada cupcake.

My mantra when it comes to cupcakes is to keep it simple, keep it pretty, and keep it sweet!  I am going to start playing with some new flavors now, as well as continue to refine the flavors I’ve made in the past — chocolate ganache, carrot cake, vanilla, and of course coconut!  I’m excited to explore new ideas for inspiration, from my newest cook book ‘Martha Stewart’s Cupcakes’.  I just got this for my birthday from my oh-so-thoughtful husband.

I hope you enjoy sharing this journey with me, as well as an actual cupcake here and there from my many future batches.  I look forward to expanding my collection under Sweet Creations– my new sweets venture.

{happy baking}

xo

~the sweetest mami~

Pina Colada Cupcake Recipe

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk {no buttermilk? no worries! see substitution below}
  • 2 cups sweetened, shredded coconut
  • 1 cup fresh pineapple, chopped finely

For the frosting:

  • 1 pound (2 oz bars) cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 cups confectioners’ (aka powdered) sugar, sifted

Directions

Before you begin, prepare your mise en place:

  1. Set aside all ingredients that need to be used at room temperature — butter, eggs, and cream cheese
  2. Sift your ingredients– (1) flour, with baking powder, baking soda, and salt; (2) confectioners’s sugar
  3. Prepare your muffin tin/cupcake pan — line with cupcake liners
  4. Make your own buttermilk, if using substitution [see below]

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In 3 parts, alternately add the sifted flour mixture and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 1/2 of the coconut and all of the fresh pineapple.

Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Set aside the remaining 1/2 cup shredded coconut in a shallow bowl.  Frost the cupcakes and top with coconut, by ‘dipping’ each cupcake into the bowl of coconut until covered completely.  Sprinkle the remaining coconut onto the cupcakes once they’ve been transferred to your serving platter or dish.

Enjoy!

Buttermilk Ingredients:

  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minutes.

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2 thoughts on “Featured Recipe: Pina Colada Cupcakes

  1. Those look great! I did not know you baked cupcakes… I have been on a cupcake baking kick too; ever since we had them at our wedding last year. I too have come up with my own unique flavors. I have actually been looking into starting a cupcake company. We should get together and share ideas…it would be fun! TTYL =)Kirsten

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