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Cupcakes

Pina Colada Cupcakes

Dawn Naughton Recipe shared by:
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A decadent concoction that will make you feel you're in a tropical paradise

  • Hands-On Time:
  • Total Time:
  • Servings: Makes 24 cupcakes
  • Rating:

Ingredients

  • 1 Duncan Hines white cake mix
  • 3 eggs
  • 1-1/3 cups pinapple juice
  • 2 Tbsp vegetable oil
  • 1-1/4 tsp coconut extract, divided
  • 1-1/4 tsp rum extract, divided
  • 2 cups sweetened shredded coconut, divided
  • 1 8 oz pkg cream cheese (room temperature)
  • 2 cups heavy (whipping) cream
  • 1 cup powdered sugar, divided
  • Dried pineapple chunks for decoration

Baking Instructions

  1. Preheat oven to 350 degrees
  2. Mix together cake mix, pinapple juice, oil, eggs, and 1tsp each of the coconut and rum extracts, then beat on medium speed 2 minutes.
  3. Fold in 1/2 cup shredded coconut.
  4. Fill paper lined cupcake pans with batter, about 2/3 full.
  5. Bake for 24 minutes, rotating pans halfway through.
  6. Allow to cool.
  7. Spread remaining coconut on foil-lined baking sheet and bake for approx 10 minutes, stirring and re-spreading halfway through.
  8. To prepare icing, beat cream cheese and 1/2 cup powdered sugar until light and fluffy, about 5 minutes.
  9. In separate bowl, beat the whipping cream and remaining 1/2 cup powdered sugar until stiff peaks form.
  10. Fold in remaining 1/4 tsp each of the coconut and rum extract.
  11. Fold the cream cheese mixture into the whipped cream.
  12. Refrigerate until cupcakes have cooled.
  13. Pipe (or spread) the icing onto cooled cupcakes.
  14. Sprinkle with toasted coconut.
  15. Top each with a piece of dried pineapple.
  16. Refrigerate until ready to serve.

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Baking Sheets

Baking Sheets

Use cool cookie sheets when baking each batch. This prevents spreading of the cookie dough.


Duncan Hines Classsic White Wedding Cake Instructions

Duncan Hines Classsic White Wedding Cake Instructions

I've had this for years and pull it out when I do a wedding cake. Photo from cakecentral.com. 1. Preheat oven to 325*. Generously grease and flour pans. 2. For each box of cake mix, add 3 egg whites, 1 1/3 cups water, 2 Tablespoons oil. Blend at medium speed for 2 minutes, scraping bowl. Pour in pans and bake. 3. Bake at 325* until toothpick comes out clean. 4. Cool 15 to 20 minutes in pan on wire cooling rack. Amount of Batter Per Pan - all are in INCHES!!! (each box yields 5 cups) 6"x2" & 2 cups @ 40-50 min. 8"x2" & 3 1/2 cups @ 40-50 min. 10"x2" & 5 cups (1 mix) @ 40-50 min. 12"x2" & 7 1/2 cups 45-55 min. 14"x2" & 10 cups (2 mixes) @ 45-55 min. 16"x2" & 13 cups @ 45-55 min.





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