Pineapple-rum cakes with coconut cream filling and buttercream frosting. Makes 18-24, depending on how much batter you use for each one.
3 Cup Flour
1 tblsp Baking Powder
1/4 tsp of Salt
1/2 cup granulated Sugar
1/2 cup Brown Sugar
1 8-oz can Crushed Pineapple
1/2 cup (1 stick, 8 tblsp) Unsalted Butter, softened at room temperature
2 tsp Rum Extract
Cream butter and sugars. Add eggs and rum extract, beat until smooth. Add flour, salt and baking powder, beat until combined. Add pineapple, beat until well combined.
Spoon into lined cupcake pan. Bake at 350 20 min or until lightly browned or tests done.
1 stick (1/2 cup, 8 tblsp) butter
1/2 cup coconut cream
2 cups confectioners sugar
1/4 cup shredded/flaked coconut
Cream butter and coconut cream in mixer. Add confectioners sugar, ¼ cup at a time, beating well after each addition. Add coconut. If too thick, add a bit more coconut cream or milk. If too thin, add a bit more confectioners sugar.
To fill cupcakes, use a filling tip (like this one from Wilton) and a disposable icing bag. Fill them while they're still slightly warm (not hot!). MUCH easier than trying to cut out a piece from the center and spoon filling in. Like light years easier.
1 cup butter
3-4 cups confectioners sugar
2 tsp vanilla (or other flavoring)
Milk/water to make piping consistency
Cream butter and sugar. Add vanilla, and a little milk. You want a nice, stiff consistency, so you can pipe the icing onto the cupcakes. MUCH easier than trying to frost them, and it looks way better as well. Use a large star tip, or just get the cupcake tips from Wilton. Sprinkle iced cupcakes with shredded coconut and top with maraschino cherry (or even a little umbrella!)