pina colada cupcakes and whoopie pie cupcakes

Ingredients

• PINA COLADA CUPCAKES
• 1 box duncan hines moist yellow cake mix
• 1/3 cup vegetable oil
• 1/4 cup water
• 1 teaspoon rum extract
• 1 can (8 oz) crushed pinneapple, undrained
• 3 - eggs
• 1 teaspoon coconut extract
• 1 teaspoon 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 cups all purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1/2 cup baking cocoa
• 1 cup sugar
• 1/2 cup hot water
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/2 cup sour milk (1 tbsp. vinegar in 1/2 milk, let sit for 5 min.)
• 1 - egg
• 1/2 teaspoon real vanilla extract
• FILLING:
• 3 tablespoons marshmallow creme
• 2 tablespoons vanilla extract (not a typo)
• 2 tablespoons all purpose flour
• 2 tablespoons milk
• 2 cups confectioners' sugar
• 3/4 cup shortening