In the Kitchen With Leticia Martinez

 in Favorite Recipes by

These recipes were contributed by Leticia Martinez, a Mansfield resident, and originally appeared in the Mansfield July 2016 issue.

Piña Colada Cupcakes and Coconut Buttercream
Yields approximately 24 cupcakes.

Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 eggs
  • 1 3/4 cups granulated sugar
  • 1 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1 1/2 cups canned, crushed pineapple, drained slightly 
  • 3/4 cup sour cream

Frosting:

  • 1 15-oz. can Coco Lopez Cream of Coconut
  • 1 cup unsalted butter, softened to room temperature
  • 1 tsp. clear vanilla extract
  • 2 lbs. powdered sugar
  • 1/2 tsp. salt, or to taste
  • 1/2 tsp. LorAnn Oils — Pina Colada (found in craft or cake supply stores) or 1-2 tsp. coconut extract 

Garnishes:

  • 1 15-oz. can pineapple slices
  • 1 15-oz. jar maraschino cherries
  • 1 15-oz. bag flaked coconut    
  1. For cupcakes: Preheat oven to 325 F. Line a standard muffin tin with cupcake liners. 
  2. Sift flour, baking powder, baking soda and salt in a medium bowl; set aside. 
  3. In a large bowl, using an electric mixer on medium speed, beat eggs and sugar about 2 minutes, until slightly thickened and a light cream color. On low speed, mix in the oil and vanilla until blended. 
  4. Add pineapple and sour cream; mix until fully incorporated. Add the flour mixture, scraping down sides of bowl as needed. Blend until just combined and smooth.
  5. Use an ice cream scoop to divide the batter between the prepared muffin cups. Fill each cup about two-thirds full. Bake for approximately 18-22 minutes. Remove from pan and cool on wire rack. Let cool completely before frosting. 
  6. For frosting: Open can of cream of coconut and stir until smooth; set aside.
  7. Using an electric mixer with paddle attachment on medium, beat the butter until creamy and fluffy. Add vanilla extract. Gradually add the powdered sugar (in 3 additions) alternating with 1/2 cup cream of coconut, ending with the sugar. Scrape down the sides of the bowl as needed. 
  8. Add salt and piña colada flavoring or coconut extract. Mix on medium-high until fully incorporated. If frosting is too thick, mix in additional cream of coconut, no more than 1/4 cup at a time. (Any leftover cream of coconut can be mixed with pineapple juice and ice for a refreshing drink.)  
  9. For garnish: Once cupcakes are cooled and frosted, decorate with slices of pineapple, maraschino cherries and toasted coconut for a fun treat at your next summer party!

 

Fluffy Dulce de Leche Frosting
Super creamy and sweet for dolloping on your favorite cupcakes or filling between cake layers.

  • 1 cup unsalted butter, softened to room temperature
  • 1/2 Tbsp. Mexican vanilla extract
  • 2 cups powdered sugar
  • 7 oz. Marshmallow Fluff or creme
  • 5 Tbsp. Nestle La Lechera Dulce de Leche  
  • 1/2 tsp. salt (optional)
  1. Cream butter on medium speed until soft and fluffy; add vanilla.
  2. Gradually mix in sugar, 1/2 cup at a time, scraping down sides of bowl between additions. Increase or reduce amount of sugar as needed to adjust consistency: less for creamier frosting, more to increase stiffness for piping.
  3. Gently fold the fluff or creme, and then the dulce de leche, into the mixture until well incorporated. Add salt to lessen the sweetness, is desired.
  4. If too creamy for piping, place in refrigerator for about 10 minutes to firm up.