Pina Colada Cupcakes

Servings: 24

This may be my new favorite cupcake recipe!  The pineapple makes the cakes so moist and the icing, topped with coconut was just perfect.   I toasted the coconut for an "over the top" delight.  

INGREDIENTS

1 box yellow cake mix

1/3 cup vegetable oil

¼ cup water

1 teaspoon rum extract

1 can (8 oz) crushed pineapple in juice, undrained

3 eggs

1 container whipped vanilla frosting

1 teaspoon coconut extract

1 teaspoon rum extract

¾ cup shredded coconut

·         DIRECTIONS
Preheat oven to 350 degrees F. Place paper baking cup in each of 24 regular size muffin cups.

·         In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, pineapple and eggs with electric mixer on low speed to combine.  Then beat on medium speed for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

·         Bake 20 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes; remove cupcakes from pans to cooling rack.  Cool completely about 30 minutes.

·         Stir coconut extract and 1 teaspoon rum extract into frosting, blending well.  Spread frosting on cupcakes.  Dip tops of frosted cupcakes in coconut.

*Toast the coconut for an over the top taste of yum!  To toast coconut, spread the coconut in small shallow baking dish and bake in 350 degree F oven for about 7 to 8 minutes, stirring occasionally, until the coconut is lightly toasted.