Pina Colada Cupcakes and Whoopie Pie Cupcakes

5
Carol Junkins

By
@CarolAJ

My daughter had a B'day and she didn't want a cake, sooo, I took two recipes that were on here and made my changes to them, the Whoopie pies I put in Jumbo muffin tins and adjusted the recipe to make them rise, the Pina Colada Cupcakes I added Coconut milk to and used my own frosting then topped them with a 1/2 of a maraschino cherry on top.
You cannot believe how delish they both came out. I will post my version of how I made them here.

Rating:

★★★★★ 2 votes

Comments:
Serves:
24 cupcakes/ 12 whoopie pie cupcakes
Method:
Bake

Ingredients

  • 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(s)
    (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

How to Make Pina Colada Cupcakes and Whoopie Pie Cupcakes

Step-by-Step

  1. 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.
  2. 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.
  3. FILLING FOR WHOOPIE PIES: For the filling, add all ingredients in a bowl and beat til smooth. then place cut cooled cupcakes in half and scoop out a little of the cake and put a scoop of filling in, put top back on and swirl a little of the filling on top.

Printable Recipe Card

About Pina Colada Cupcakes and Whoopie Pie Cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American



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