Piña Colada Cupcakes
Excerpted from The Prairie Girl Cupcake Cookbook
Yield:
18
Regular Sized Cupcakes
Prep Time: 15 minutes
The Prairie Girl Cupcake Cookbook by Jean Blacklock
The most decadent and delicious cupcakes imaginable, from Toronto's favorite bakery!
Hardcover
Piña Colada Cupcakes
- 1½ cups salted butter, at room temperature
- 6 oz (¾ of a 250 g package) brick-style cream cheese, at room temperature
- ½ cup powdered freeze-dried pineapple
- 1 Tbsp whipping cream (35% fat)
- 1 Tbsp pure pineapple jam
- 1 tsp white or light rum
- 6 cups icing sugar
Cupcakes
- 1 batch Golden Buttermilk Cupcakes (link to full recipe below)
- 1 batch Piña Colada Icing
- ½ cup angel flake coconut, lightly toasted
- Paper parasols, available in party or dollar stores, 1 per cupcake
Piña Colada Icing
- Place the butter, cream cheese, freeze-dried pineapple, cream, jam, rum, and 3 cups of the icing sugar into the bowl of a stand mixer and, using the whisk attachment, beat on low speed until all of the ingredients are combined, about 3 minutes. Stop the mixer twice to scrape down the sides of the bowl with a rubber scraper.
- With the mixer on medium speed, add the rest of the icing sugar 1 cup at a time. Stop the mixer twice to scrape down the sides of the bowl, folding from the bottom until everything is blended together. This should take about 5 minutes in total.
- Increase the speed to medium-high and beat the icing for an additional 4 minutes.
Cupcakes
- Place the butter, cream cheese, freeze-dried pineapple, cream, jam, rum, and 3 cups of the icing sugar into the bowl of a stand mixer and, using the whisk attachment, beat on low speed until all of the ingredients are combined, about 3 minutes. Stop the mixer twice to scrape down the sides of the bowl with a rubber scraper.
- With the mixer on medium speed, add the rest of the icing sugar 1 cup at a time. Stop the mixer twice to scrape down the sides of the bowl, folding from the bottom until everything is blended together. This should take about 5 minutes in total.
- Increase the speed to medium-high and beat the icing for an additional 4 minutes.
- Frost or pipe the Piña Colada Icing onto the Golden Buttermilk Cupcakes.
- Sprinkle each cupcake with toasted coconut (about 2 teaspoons for Prairie Girl–size and regular size, and 1 teaspoon for minis) and garnish with a parasol.
