Pina Colada Cupcakes and Whoopie Pie Cupcakes
By
Carol Junkins
@CarolAJ
1
You cannot believe how delish they both came out. I will post my version of how I made them here.
★★★★★ 2 votes5
Ingredients
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PINA COLADA CUPCAKES
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1 boxduncan hines moist yellow cake mix
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1/3 cvegetable oil
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1/4 cwater
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1 tsprum extract
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1 can(s)(8 oz) crushed pinneapple, undrained
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3eggs
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1 tspcoconut extract
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1 tsprum extract
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FROSTING:
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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
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*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.
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WHOOPIE PIE CUPCAKES
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2 call purpose flour
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1 tspsalt
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1 1/2 tspbaking soda
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1/2 cbaking cocoa
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1 csugar
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1/2 chot water
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1/4 cbutter, softened
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1/4 cshortening
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1/2 csour milk (1 tbsp. vinegar in 1/2 milk, let sit for 5 min.)
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1egg
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1/2 tspreal vanilla extract
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FILLING:
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3 Tbspmarshmallow creme
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2 Tbspvanilla extract (not a typo)
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2 Tbspall purpose flour
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2 Tbspmilk
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2 cconfectioners' sugar
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3/4 cshortening
How to Make Pina Colada Cupcakes and Whoopie Pie Cupcakes
- PINA COLADA CUPCAKES: Heat oven 375 degrees. Line w/paper cups 24 muffin cups.
In large bowl beat cake mix, oil water, 1 tsp. rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scrapiong bowl occasionally. Divide batter evenenly among muffin cups.
Bake 25-30 min. or until toothpick inserted in middle comes out clean. Cool in pans 10 min. remove from pans to cooling rack. Cool completely, about 30 minutes. - WHOOPIE PIES: Preheat oven 350 degrees.
Sift all the dry ingredients in bowl. Set aside.
In seperate bowl mix together shortening, butter, sugar, eggs and vanilla. Add milk, cocoa and hot water. Then add the dry ingredients.
Pour batter in jumbo cupcake pans ( small cupcake pans) about 3/4 full and bake 20 min. for large cupcakes, or 15 minutes for small cupcakes, ALWAYS CHECK WITH WOODEN TOOTHPICK IN MIDDLE FOR DONEESS.