Piña Colada Cupcakes

Groom 4.0 this Pi?a Colada cupcakes as his choice for one of their wedding cupcake flavors (read the back story for more details) has selected (he gets a bride and get a 4.0).  "Is there anything that you have this Pi?a Colada cupcakes would change?" I asked him after he was finished it.  "I just want there to be much more of them," he replied with a grin.  His wish will be granted, because there are more than 100 Pi?a Colada cupcakes at wedding will!

As my friend Andrew notes (from Church of citizen/Pizza fame) these cupcakes are not only moist, the inside is almost wet thanks to the juicy pineapple bites spread over the cake.  This Pi?a Colada cupcakes are so close to the real deal that Andrew points out that the Pi?a Colada cupcakes would be the perfect cupcake to eat at the swimming pool in Las Vegas.

Pi?a Colada Cupcakes and Las Vegas

After Andrew Vegas mentioned, I had to wonder what hotel in Vegas would be best suited for couple 4.0 the cupcake eating.  As they will be honeymoon in Italy, the choice was clear ...

.. .the Venetian.  Sure, Venice has absolutely nothing to do with Pina Coladas – but that's not stranger than the fact that groom 4.0 does not rum keeps and he loves these cupcakes.  Let's go with it and move on.

Pi?a Colada Cupcake recipe

Yield: 18 cupcakes
1/3 C coconut rum (rum or any you have on hand) 3/4 C coconut regard/4 teaspoon juice1 C pineapple vanilla1 1/2 C all-purpose flour1 tsp baking soda1/4 TSP salt1/2 C unsalted butter, room temperature1 C + 3 tablespoons coconut (check out my post on how to make homemade Baker's large eggs1 c grated sugar3 Baker's coconut) 1 C crushed pineappleIn a small bowl, combine rum, coconut milk, pineapple juice and vanilla. Reserved. In a medium bowl, whisk together the flour, baking soda and salt. Reserved. In a large mixing bowl, beat butter and sugar until light and fluffy.Add eggs to the sugar mixture one at a time, beating well after each addition.Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple.Fill in cupcake liners 3/4 full.  Bake at 350 F for 25 minutes or until cupcakes bouncing back when lightly touched.Coconut Cream Cheese Frosting

While I think Coconut cream cheese frosting the ideal choice for Pi?a Colada frosting cupcakes, I made a batch of this cupcakes with vanilla bean cream cheese frosting I chocolate coconut rum cupcakes used. Tasters seemed equally eager to both frostings.

Note: double this recipe if you have a lot of enamel.
8 oz cream cheese, room temperature1/4 C unsalted butter, room temperature 2 C powdered sugar3tablespoons of Coconut cream Mix cream cheese and butter until light and fluffy.Mix in powdered sugar a little at a time.Mix the cream of coconut.Pipe or spread on cupcakes.Topping

Bride 4.0 said she wanted the wedding cupcakes to red, so I Pi?a Colada cupcakes topped with grated Baker's coconut mixed with a little red food coloring.

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