Piña Colada Cupcakes

Name: Piña Colada Cupcakes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 24
Cuisine: American
Ingredients: 177 milliliters shredded coconut; 1 teaspoon coconut extract; 3 eggs; 227 grams can crushed pineapple in juice, undrained; 1 teaspoon rum extract; 1 container Betty Crocker® Whipped vanilla frosting; 79 milliliters vegetable oil; 59 milliliters water; 1 box Betty Crocker® SuperMoist® yellow cake mix

Piñ This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

Heat oven to 375°F (350°F for dark or nonstick pan).

Equipment you will use

Oven

Frying Pan

Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Ingredients you will need

Rum Extract

Pineapple

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Equipment you will use

Wire Rack