I had a delicious Pina Colada when I was in New Orleans last week....the inspiration for this week's recipe!
Pina Colada Cupcakes
1 moist yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 teaspoon coconut extract
1 can (8 oz) crushed pineapple in juice (pureed in food processor)
3 eggs
Preheat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 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.
Bake 15-20 minutes (do not overbake). Cool completely before frosting.
Pineapple Buttercream
2 cups Crisco
1 tsp. salt
8 cups confectioner's sugar
1 tsp. vanilla
1/2 cup pineapple juice
Mix pineapple juice, salt & vanilla. Using a heavy-duty mixer, cream the Crisco until smooth. Add the confectioner's sugar 1/3 cup at a time - alternate with the liquid. When all ingredients have been added, turn mixer speed to high and beat for 4-5 minutes.
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