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.
Beverages, Lunch/Dinner, Vegan

Icy Holiday Punch

Listen to Episode 40: Punches I Have Known

Ingredients:

  • 1 6-oz package Jello (we use strawberry, you can use any flavor)
  • 3/4 c sugar
  • 2 c boiling water
  • 1 46-oz can pineapple juice
  • 6 c cold water
  • 2 2-liter bottles of ginger ale

Directions:

  • In a 1-gallon freezable container (an ice cream bucket works very well), dissolve Jello and sugar in boiling water.
  • Stir in pineapple juice and cold water. Cover and freeze overnight.
  • Remove from the freezer 2 hours or so before serving. Place in a punch bowl.
  • Pour over ginger ale just before serving. Break up any large pieces of frozen juice, the punch should look like slush.
  • Add additional ginger ale as needed.