I've had two little 2oz bottles of mango rum in my cupboard for too long and decide to build a cupcake around them. When I cook or bake I try to use what I already have. Digging around I found a can of crushed pineapple to go with the rum. There are many Pina Coloada Cupcake recipes out there but not everyone is a fan of coconut. This recipe is basically the same concept without the later.
I can't believe how good these turned out. They are perfect for a lazy Sunday afternoon. Too bad it's only Saturday. I guess I will have to eat another tomorrow!
Cupcake recipe from Coconut Lime
Ingredients:
20 oz (canned) crushed pineapple in juice (not heavy syrup!)
2 cups flour
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons baking soda
1/4 teaspoon salt
Directions:
Preheat oven to 350. Line or grease and flour 24 wells in a cupcake pan. In a large bowl, combine baking soda, flour, sugar and salt. In a measuring cup or small bowl, beat together the eggs and oil. Add to the dry ingredients and mix thoroughly. Fold in the crushed pineapple and its juice. Pour about 3/4 cup of batter in each well. Bake 15 minutes or until the cupcake looks "set" and bounces back to touch.
While still warm, brush with rum or any alcohol.
Spiked frosting
8oz cream cheese, softened
1 stick of butter, softened
4 cups of sugar
2 tablespoons rum
Mix all ingredients and frost cupcakes.
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