I was cleaning out my cupboard and ran across a can of Goya Coconut Cream that has been rolling around for a while now, and I decided it was time to do something with it. I am sure the heat was what got me thinking about tropical drinks, and these cupcakes hit the spot. They are a lighter, less dense cupcake. I did not want to weigh them down with a heavy buttercream frosting, so I paired them up with a cool whip based frosting, this is a lighter less sugary substitute for frosting, perfect for a quick summer treat, but feel free to use homemade whipped cream, I just happened to have cool whip in my freezer . After my cupcakes where all baked and frosted I packed them into storage container and put them in the freezer, where they would keep longer, and I would not be tempted to have one or two every time I have to get something out of my refrigerator.
|Piña Colada Cupcakes||
- 1 box Yellow Cake Mix
- 1 (3 oz.) pkg. vanilla instant pudding
- 1 (15 oz.) can cream of coconut
- 1 (20 oz.) can crushed pineapple, drained well (reserve 1/2 cup)
- 1/3 Cup Vegetable Oil
- 1/4 Cup sweetened shredded coconut
- 4 eggs
- 1 tsp. Coconut extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (3.5 ounce) package instant Coconut Cream Pudding & Pie Filling
- 1 cup milk
- Pre-heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking liner in each of 24 regular-size muffin cups.
- In a large bowl, combine cake mix, vanilla instant pudding, cream of coconut, Vegetable Oil, sweetened shredded coconut, eggs, pineapple, reserved pineapple juice and 1 teaspoon coconut extract, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans for about 10 minutes; remove from pans to cooling rack. Allow cupcakes to cool completely, about 30 minutes.
- Combine pudding mix with milk. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread or pipe evenly over cupcakes.