Cake, Dessert

Piña Colada Cupcakes

Listen to Episode 48: Piña Colada Cupcakes

Ingredients:

  • 2 1/4 c flour
  • 1 1/2 c sugar
  • 3 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/4 c pineapple juice
  • 1/2 c shortening
  • 1 tsp white rum vanilla or half rum half vanilla
  • 3 eggs

Directions:

  • Heat oven to 350°F.
  • Beat all ingredients on low speed 30 seconds, scraping bowl constantly.
  • Beat on high speed 3 minutes, scraping bowl occasionally.
  • Pour batter into paper baking cup-lined muffin pans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool completely before frosting.
  • Frosting: use Cookie Icing recipe, but substitute coconut cream or a thick coconut milk for the milk and white rum vanilla (or half rum half vanilla) for the vanilla. May need to use more coconut milk/cream to get the consistency correct.
Dessert

Cookie Icing

Listen to Episode 30: Classic Cut Out Cookies

Ingredients:

  • 1 tsp vanilla
  • 1/2 c butter, soft but not melted
  • 32-oz bag powdered sugar
  • Milk

Directions:

  • In a big bowl, whip butter with a wooden spoon. Add vanilla and blend.
  • Add half of the bag of powdered sugar. Blend and add 1 Tbs of milk at a time until smooth.
  • Add the rest of the powdered sugar, then milk 1 Tbs at a time until the icing is a nice spreading consistency. If it’s too thin, you can add more powdered sugar. If it’s too thick, add more milk.
  • Divide icing into separate bowls to tint. If using liquid food coloring, make the icing a little thicker as the color will thin it.
  • Decorate and let cookies sit on a rack for a while so icing can set up. It will get stiff on the outside but stay soft on the inside.