Piña Colada Cupcakes
Ingredients
Favorite Boxed Yellow Cake Mix
3 Eggs
½ Cup of Vegetable Oil
½ Cup of Malibu Rum
½ Cup of Dole Pineapple Juice
1 Can of Diced Pineapple
1 Cup of Baking Coconut
3 Tablespoons of Butter
1 Cup of Brown Sugar
Directions
Pre-heat oven to 325° or 350°. I always bake cakes and cupcakes at 325°, it takes 10-15 minutes longer it, but it bakes more evenly.
Combine your favorite cake mix (I use Pillsbury for cupcakes because I have found it to be the moistest, this is great for cupcakes but can make cakes so moist it is hard to get them out of the pan in one piece) with the mixes recommended eggs and oil.
Add ½ cup of Malibu Rum (if you do not want to add alcohol double the amount pineapple juice).
Add ½ cup of Dole pineapple juice
Add a half can (or 1 cup) of diced pineapple
Add ½ cup of baking coconut
Note you can add extra pineapple or coconut as desired, the more you add the more you will need to increase your bake time.
Mix batter
Fill cupcake liners
Bake until golden brown. When baking at 325° it will take between 25- 30 minutes.
While cupcakes are baking spread ½ cup of coconut on a baking sheet in a very thin layer.
Bake coconut until lightly toasted.
Once cupcakes are finished baking melt 3 tablespoons of butter in a pan on low heat
Mix in a cup of brown sugar
Once fully dissolved add in a half can (1 cup) of diced pineapple
Drizzle the brown sugar mixture over the cupcakes.
Sprinkle toasted coconut and top with a few pieces of pineapple.