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Piña Colada Cupcakes




Source of Recipe


Betty Crocker






Recipe Introduction


Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.





List of Ingredients



• 1 box Betty Crocker® SuperMoist® yellow cake mix
  
• 1/3 cup vegetable oil
  
• 1/4 cup water
  
• 1 teaspoon rum extract
  
• 1 can (8 oz) crushed pineapple in juice, undrained
  
• 3 eggs
  
• 1 teaspoon coconut extract
  
• 1 teaspoon rum extract
  
• 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
  
• 3/4 cup shredded coconut
  






Instructions



1. Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
   
2. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
   
3. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.
   






Final Comments


Makes: 24 cupcakes