I do a lot of wondering
It’s just how my brain works. I’m always asking questions.
Maybe it’s because I’m young, maybe it’s because I’m restless. I’m probably a little bit of both.
If you could peek into my brain at any given moment, it would look something like this:
Why do my hands always smell like buttercream?
Ok, so I know the answer to the last question…
It’s because I’ve been going through a total cupcake craze.
Borderline full-on obsessed. I just can’t get enough of piping neat little swirls of buttercream. I love the big cloud of confectioner’s sugar hovering around my stand mixer and all of the sticky, Ziploc bags of frosting (my mom on the other hand isn’t so enthusiastic…). The first thing I do when I step in the house is preheat the oven to 350 and fill a muffin pan with paper liners. This has been going on for a while. I need help. But for now, just take a look at these Pina Colada cupcakes while I run to the store to buy more confectioner’s sugar.
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
On low speed, mix in the oil and vanilla until blended.
Add in the pineapple and sour cream and mix until fully incorporated.
Add the flour mixture and blend until just combined and smooth.
Line a cupcake pan with 12 paper liners and fill about 2/3 full.
Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
Remove from pan and cool on wire rack.
Frost with Coconut Cream Cheese Frosting (recipe below)
Coconut Cream Cheese Frosting
1 stick softened butter
1/2 cup crisco
8 oz. cream cheese, room temperature
2 teaspoons vanilla extract
1 teaspoon coconut extract
5-6 cups powdered sugar
1-3 tablespoons milk
Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the milk until you reach desired consistency.
Beat until fluffy, about 1 minute.
Frost each cupcake with a swirl of coconut cream cheese frosting. Roll in sweetened coconut. Top with a maraschino cherry.
© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.