pina colada cupcakes and whoopie pie cupcakes

Ingredients For pina colada cupcakes and whoopie pie cupcakes

• PINA COLADA CUPCAKES
• 1 box

  duncan hines moist yellow cake mix
• 1/3 c

  vegetable oil
• 1/4 c

  water
• 1 tsp

  rum extract
• 1 can

  (8 oz) crushed pinneapple, undrained
• 3

  eggs
• 1 tsp

  coconut extract
• 1 tsp

  rum extract
• FROSTING:
• INTO 5 SCANT TBLS. OF FLOUR GRADUALLY BLEND *1 C OF MILK , COOK TO THICK PASTE STIRRING CONSTANTLY. COOL TO LUKE WARM, MEANWHILE CREAM 1 CUP OF CRISCO WITH 1 CUP SUGAR , 1/2 TSP OF SALT, ADD COOL PASTE + 1 TSP VANILLA, 1 TSP. RUM BEAT TIL FLUFFLY
• *FOR THE ONE CUP OF MILK IN THE FROSTING RECIOPE, I USED 1/2 CUP OF REGULAR MILK AND 1/2 CUP OF COCONUT MILK, SPRINKLE TOPS WITH COCONUT AND HALF OF CHERRY.
• WHOOPIE PIE CUPCAKES
• 2 c

  all purpose flour
• 1 tsp

  salt
• 1 1/2 tsp

  baking soda
• 1/2 c

  baking cocoa
• 1 c

  sugar
• 1/2 c

  hot water
• 1/4 c

  butter, softened
• 1/4 c

  shortening
• 1/2 c

  sour milk (1 tbsp. vinegar in 1/2 milk, let sit for 5 min.)
• 1

  egg
• 1/2 tsp

  real vanilla extract
• FILLING:
• 3 Tbsp

  marshmallow creme
• 2 Tbsp

  vanilla extract (not a typo)
• 2 Tbsp

  all purpose flour
• 2 Tbsp

  milk
• 2 c

  confectioners' sugar
• 3/4 c

  shortening