This fabulous PINA COLADA CUPCAKE RECIPE is from Courtney Forrester’s Sweet, Boston’s premiere cupcake destination!
Sweet was created by Courtney Forrester, a Boston business woman turned bakery entrepreneur by a passion for baking and love of cupcakes. With four prime locations, Sweet serves Boston and Cambridge freshly made handcrafted cupcakes and made–to-order cakes in signature designs and beautiful specialty décor. Every cupcake and cake is freshly baked each morning in the Sweet kitchen, and all frostings, fillings and batters are made from scratch using the finest ingredients. Callebaut chocolate, Madagascar bourbon vanilla and Bensdorp cocoa shine through in signature flavors like Vanilla Bean, Dark Chocolate, Organic Karat, Red Velvet, Boston Cream Pie and Cappuccino, with seasonal menu additions for winter, spring, summer, fall and holiday. Visit http://www.sweetcupcakes.com/ for more information.
Piña Colada Cupcakes Recipe
Makes 12 cupcakes
- Pineapple Preserves
- Sweet Vanilla Cupcakes
- Coconut Buttercream Frosting
- 2 pastry bags and tip, or knife
- 12 cocktail umbrellas (optional)
- Prepare the Pineapple Preserves and let cool in the refrigerator.
- Prepare the Sweet Vanilla Cupcakes as directed and let cool.
- Once the preserves are cool, make a small cut to the tip of a pastry bag with scissors. Flip the top half of the bag inside out, and use a spatula to fill it with the preserves. Squeeze some of the preserves out to rid the bag of any air pockets.
- Using a teaspoon or apple corer, make a hole in the center of the top of each cupcake, being careful not to push the spoon or corer through the bottom of the cake.
- Squeeze about one tablespoon of preserves to fill the hole you’ve made in each cupcake.
- Prepare the Coconut Buttercream Frosting. It should be freshly mixed and at room temperature at the time of decorating.
- If piping the frosting, make a small cut to the tip of the second pastry bag with scissors. Insert the tip into the bag. Flip the top half of the pastry bag inside out, and use a spatula to fill it with the frosting. Squeeze some of the frosting out to rid the bag of any air pockets, and frost the cupcakes or spread the frosting on with a knife.
- Top with a festive cocktail umbrella, like its sunny-day cocktail counterpart.
Makes enough to fill 12 cupcakes
- 1 cup crushed pineapple (canned), strained of excess juice
- 1 ¾ cups sugar
- 1/8 teaspoon unsalted butter
- 3 tablespoons liquid fruit pectin
*Found in canning aisle of grocery store, or online. Do not use powdered pectin.
- Put the fruit into a 6-or-8-quart saucepan and place on high heat.
- Stir the sugar in with the fruit, and then add the butter.
- Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and keep on high heat, stirring constantly.
- Stir in the pectin quickly and return to a full rolling boil for exactly 1 minute, stirring constantly.
- Remove from the heat and pour into a heavy duty container (either plastic or glass), cover, and refrigerate.
Sweet Vanilla Cupcakes:
Makes 12 cupcakes
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup unsalted butter, room temperature
- 2/3 cup, plus 3 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ vanilla bean, seeds only
- 2/3 cup whole milk
- Preheat the oven to 300˚F.
- Line 12 muffin tin cups with paper cupcake liners.
- Sift flour, baking powder, and salt together in a medium bowl.
- In an electric mixer, or large bowl, beat the butter until light and fluffy and then gradually add in the sugar and mix well.
- Beat in the egg until well blended, and then beat in the vanilla extract.
- Slice the vanilla bean in half, lengthwise and scrape out the seeds using a paring knife. Discard the husk.
- Measure the milk into a small container and add the vanilla seeds.
- Add the flour mixture and milk alternately in three steps to the butter mixture, beginning and ending with flour. Blend gently until smooth.
- Pour the batter into the lined cupcake pan, distributing the batter equally.
- Bake for 10 minutes, rotate, and bake for 12 more minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Place the pan on a wire rack, and cool completely.
Coconut Buttercream Frosting:
Makes enough for 12 cupcakes
- ¼ vanilla bean, seeds only
- ½ cup unsalted butter, room temperature
- ½ cup trans fat-free vegetable shortening
- 2 cups confectioners sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon natural coconut flavor
- Slice the vanilla bean in half lengthwise and scrape out the seeds using a paring knife. Discard the husk, and set the seeds aside.
- In an electric mixer, or large bowl, beat the butter and vegetable shortening on medium speed until creamy.
- Add the vanilla seeds and mix for a few seconds on medium speed.
- In a separate bowl, sift the confectioners sugar.
- Add the confectioners sugar to the butter mixture on low speed until it begins to incorporate.
- Add the vanilla extract and coconut flavor, and beat at medium to high speed until fully incorporated.