Pina Colada Cupcakes

Bushwacker Pina Colada Cupcakes

Ingredients:

Cupcakes

• 1 ⅔ cups flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, at room temperature

• ¾ cups sugar

• 2 eggs, room temperature

• ½ cup coconut milk

• ½ cup pineapple juice

• ½ cup crushed pineapple, drained

• 2 tbsp Bushwacker Coconut Rum Cream

Bushwacker Buttercream

• 1 cup unsalted butter, at room temperature 

• 4 cups confectioners sugar

• Pinch of salt

• ¼ cup Bushwacker Coconut Rum Cream

• ½ cup shredded sweetened coconut

• 12 maraschino cherries, fresh pineapple wedges, and cocktail umbrellas for garnish (optional)

Instructions:

• Preheat your oven to 350°F and line a cupcake tin with 12 cupcake liners. In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.

• In the bowl of a stand mixer or using a handheld mixer, cream the butter and sugar. Add the eggs one at a time. Add the coconut milk and pineapple juice then mix until fully combined. Add the flour mixture to the wet ingredients, mix to combine, then fold in the crushed pineapple.

• Divide batter evenly between the 12 muffin tins, filling them about ⅔ of the way full. Bake for 20 minutes, or until a toothpick comes out cleanly. Transfer to a cooling rack to cool completely. Using a skewer, poke holes into the tops of the cupcakes, being careful not to go through to the bottom. Using a pastry brush, brush the tops of the cupcakes with 2 tablespoons Bushwacker Coconut Rum Cream.

To make the buttercream:

• In the bowl of a stand mixer or using a handheld mixer, beat together the butter and confectioners sugar. Add in the salt and ¼ cup Bushwacker Coconut Rum Cream.

• Beat frosting for 5 minutes, adding more Bushwacker Coconut Rum Cream, if desired, for a smoother consistency.

• Top each cupcake with buttercream and sprinkle on coconut flakes.

• Add a maraschino cherry, pineapple slice and cocktail umbrella.