Ok, for the Pina Colada Cupcakes, I simply made some changes to the Pineapple Right-Side-Up Cupcakes in Vegan Cupcakes will Take Over the World. Basically, I just threw out the spices, reduced the pineapple and added coconut milk and played around with the extracts a bit. I think the results were very good. They tasted amazing and were wonderfully moist. Though I should note that I’ve never actually had a Pina Colada so feel free to make adjustments to your liking and let me know how they turn out.
Pina Colada Cupcakes
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup crushed pineapple
1/2 cup coconut milk
1/4 cup canola oil
1/2 cup + 2 tbsp sugar
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 tsp baking powder
1/4 tsp salt
1/2 cup crushed pineapple
1/2 cup coconut milk
1/4 cup canola oil
1/2 cup + 2 tbsp sugar
1/2 tsp vanilla extract
1/2 tsp coconut extract
1. Preheat oven to 350, line pan with liners.
2. Sift flour, baking powder, and salt together.
3. Puree the pineapple, coconut milk, oil, sugar in a food processor or blender.
4. Make a well in the centre of the dry mix, pour in the wet mix. Mix well.
5. Fill the liners. I got 8 cupcakes using the baking cups pictured.
6. Bake for 25 minutes. Cool completely.
Coconut Frosting
1/4 cup earth balance
1/4 cup shortening
3/4 cup icing sugar
1/2 tsp vanilla
1/2 tsp coconut extract
about a tbs of coconut milk
yellow food colouring
1/4 cup shortening
3/4 cup icing sugar
1/2 tsp vanilla
1/2 tsp coconut extract
about a tbs of coconut milk
yellow food colouring
1. Cream earth balance and shortening until fluffy.
2. Sift in the icing sugar. Stir for a few minutes.
3. Beat in extracts and coconut milk.
4. Stir in food colouring until you get a nice pina-colada-ish shade.
