Virgin Piña Colada Cupcakes by mommybakesnj

First off Happy Thanksgiving!!! I wanted to share the Piña Colada Cupcake recipe with everyone. I love incorporating fruits into our Thanksgiving celebration.

For cake:

1 box of yellow cake

3 eggs

1 cup crushed pineapple with the juice 

1/2 tsp imitation rum

1/2 tsp imitation coconut

For topping:

12oz tub of buttercream icing

1/4 tsp imitation rum

1/4 tsp imitation coconut 

Toasted coconut (can easily be done by putting a small bag of shredded coconut in microwave for 2-3 minutes until lite brown)

1 can of chopped pineapple

1 can Maraschino cherry 

Toothpicks 

Cooking directions for cupcake:

Mix eggs, crushed pineapple, imitation rum, imitation coconut and cake mix. Once well blended pour onto greased cupcake tin. Cook for 11-15 minutes or until light brown. Let cool for about 20 minutes before icing. 

Icing Directions:

In a separate bowl mixing buttercream icing, imitation rum and imitation coconut. Blend well and pipe the icing onto the cooled cupcakes. Now work on garnishing the top of the icing. I used a toothpick to join the chopped pineapple and maraschino cherry almost like a fruit kebab. 

For the sides of the cupcake I toasted the coconuts and added it to the rim of the cupcake. (Shown below)

 This recipe is semihomemade but it's quick, easy and delicious. Enjoy!