Piña Colada Ice Cream Cupcakes

Name: Piña Colada Ice Cream Cupcakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 237 milliliters canned crushed pineapple, undrained; 355 milliliters shredded coconut; 2 teaspoons coconut extract; 3 eggs; 340 grams jar pineapple ice cream topping; 1 gallons coconut ice cream; 24 maraschino cherries; 1 teaspoon rum extract; 79 milliliters vegetable oil; 59 milliliters water; 1 box Betty Crocker® SuperMoist® yellow cake mix

Need a dairy free dessert? Piña Coladan Ice Cream Cupcakes could be an awesome recipe to try. This recipe serves 24. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 357 calories. A mixture of pineapple ice cream topping, eggs, cake mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Summer will be even more special with this recipe. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Heat oven to 375°F.

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Oven

Place paper baking cups in each of 24 regular-size muffin cups.

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Muffin Liners

In large bowl, beat Cupcake ingredients with electric mixer on medium speed until combined. Scrape down side of bowl; beat 1 to 2 minutes longer. Divide batter evenly among muffin cups, filling each cup about 3/4 full.

Ingredients you will need

Cupcakes

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Hand Mixer

Muffin Liners

Bowl

Bake 15 to 20 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 5 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Frying Pan

Remove from muffin cups to cooling racks. Cool completely, about 40 minutes.

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Muffin Liners

To serve, peel away sides of paper baking cups from completely cooled cupcakes. Using serrated knife, cut small divot of cake out of top of each cupcake.

Ingredients you will need

Cupcakes

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Serrated Knife

Place 1 scoop of ice cream (about 1/4 to 1/3 cup) on top of each cupcake so that scoop is resting inside divot. Top each scoop of ice cream with 1 tablespoon coconut.

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Ice Cream

Coconut

Cupcakes

In medium bowl, stir together Sauce ingredients until well combined. Spoon over cupcakes.

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Cupcakes

Sauce

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Bowl

Garnish each cupcake with cherry.

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Cupcakes

Cherries

Serve immediately.

Equipment

Ingredients

Servings:

237milliliters

canned crushed pineapple, undrained 355milliliters

shredded coconut 2teaspoons

coconut extract 3

eggs 340grams

jar pineapple ice cream topping 1gallons

coconut ice cream 24

maraschino cherries 1teaspoon

rum extract 79milliliters

vegetable oil 59milliliters

water 1box

Betty Crocker® SuperMoist® yellow cake mix

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.