I was going to say something here about how I was on a roll, posting twice in a period of two days...that was when I started to write this blog just a day after my last post. Obviously, that is no longer true...no roll here! But, a new post today so YAY!
Ok, so Pina Colada cupcakes came from, you guessed it, the Cupcake Project!
I LOVE these cupcakes! They were really moist and delicious! I did, however, run into many, many, MANY issues in the baking process (aka - I learned a lot of important baking lessons!).
First, I learned that it is easier to put a lid ON a can of vanilla than it is to take a lid OFF...or I was apparently stronger when I made the margarita cupcakes than when I made the Pina Colada cupcakes...because I couldn't get the lid off the vanilla. No worries though! I used vanilla bean paste instead and everything worked out fine. I'm not really sure what lesson I learned from this experience. Grow bigger muscles? Don't put the lid on the vanilla all the way (once I finally get the lid back off, that is)? Who knows...
The second issue I had was with my silicups...you see, with my first 12 cupcakes, about 5 came out of their cups just fine. The other 7, however, were stuck. One of two things happened here. Either I (1) did not spray the silicups with Pam, or (2) these cupcakes were just stickier than other cupcakes I have made. I'm guessing that it was my failure to spray them. Either way, I switched to paper liners with the remainder of the cupcakes.
The third lesson I learned was to pay attention when purchasing ingredients. This recipe calls for pineapple juice. So, I went to the store, found pineapple juice, purchased it, and then used it to make my cupcakes. After the cupcakes were done, I decided to make myself a drink. Since I had purchased both Malibu rum and pineapple juice just for this baking experience, that's what I made myself. It was at that moment that I first actually looked at the tiny cans of pineapple juice I bought and realized that they were really pineapple orange juice. Oh well! No one noticed!
The fourth, and probably most important lesson, I learned with these cupcakes is THERE IS A REASON RECIPES SAY TO USE ROOM TEMPERATURE BUTTER AND CREAM CHEESE IN THE FROSTING. I just assumed that my Kitchen Aid was good enough at its job that I could pull the cream cheese and butter out of the refrigerator and use them chilled, and, for the most part, my frostings have always been fine (even if a little lumpy). This time, however, I actually used room temperature butter and cream cheese and THE FROSTING WAS ACTUALLY SMOOTH. It was amazing! So...use room temperature ingredients if the recipe calls for it! Seriously! It makes a difference!Finally, I learned that sometimes you just don't need to double the recipe! This recipe should make 18 cupcakes...I doubled it thinking I would have 36...I actually had 40. When you are baking for no one in particular and no special occasion, 40 cupcakes is definitely too many. Luckily, I work with PLENTY of people who are ready, willing, and able to assist me by eating them!
These cupcakes turned out very well, but I believe the Margarita Cupcakes remain the crowd favorite!
Pina Colada Cupcakes
1/3 Cup Malibu Rum (or any other rum you want to use)
3/4 Cup coconut milk
1/4 Cup pineapple juice (or, you know, pineapple orange juice works too)
1 teaspoon vanilla (or vanilla bean paste)
1 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 Cup unsalted butter, room temperature
1 Cup + 3 tablespoons sugar
3 large eggs
1 Cup shredded baker's coconut
1 Cup crushed pineapple
- Preheat oven to 350 F.
- In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 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.
- Alternatively add the flour mixture and the rum mixture, beating well after each addition.
- Fold in the coconut and pineapple (I'm not sure what fold means...so I just mixed in the coconut and pineapple, and all turned out well).
- Fill cupcake liners 3/4 full.
- Bake for 25 minutes or until cupcakes bounce back when lightly touched or a toothpick comes out clean.
8 oz cream cheese, ROOM TEMPERATURE
1/4 Cup unsalted butter, ROOM TEMPERATURE
2 Cups powdered sugar
3 Tablespoons coconut cream
- Mix cream cheese and butter until light and fluffy.
- Mix in powdered sugar a little bit at a time.
- Mix in coconut cream.
- Pipe onto cupcakes.
- Mix shredded baker's coconut with your favorite color food coloring (I used pink) and then top your cupcakes!