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
- For cupcakes: Preheat oven to 325 F. Line a standard muffin tin with cupcake liners.
- Sift flour, baking powder, baking soda and salt in a medium bowl; set aside.
- 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.
- 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.
- 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.
- For frosting: Open can of cream of coconut and stir until smooth; set aside.
- 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.
- 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.)
- 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)
- Cream butter on medium speed until soft and fluffy; add vanilla.
- 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.
- 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.
- If too creamy for piping, place in refrigerator for about 10 minutes to firm up.
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