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Specialty Desserts

Pina Colada Cupcake Kabobs

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Say Aloha with Piña Colada Cupcake Kabobs. Pineapple cake, shredded coconut and key lime frosting come together for a lovely luau in your mouth!

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 16 Kabobs ( 48 cupcakes)
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Preheat the oven to 350°F. Arrange paper liners in mini muffin pans.
  2. Blend cake mix, eggs, water, pineapple juice, vegetable oil and 1 cup shredded coconut in large bowl. Spoon or pour batter into prepared pans.
  3. Bake 8-10 minutes until toothpick in center comes out clean. Cool completely on wire rack
  4. Mix Classic Vanilla Frosting, food coloring, lime juice and lime peel in medium bowl.
  5. Pipe or spread a small amount of the frosting on cupcakes and sprinkle evenly with remaining coconut.
  6. Slice the tops off the pineapples, leaving 3 to 4- inches of pineapple to support kabobs (see image). Cut the remaining pineapple into bite-sized pieces.
  7. Skewer, with pointed tip down, pineapple, cupcake and then pineapple. Repeat to have 3 cupcakes per skewer.
  8. Poke the skewers into the pineapple tops. (8 skewers per pineapple) Refrigerate until ready to serve. If desired, garnish platters with any remaining pineapple pieces.

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Tips

Clean all your silver at once — without scrubbing or nasty chemicals.

Clean all your silver at once — without scrubbing or nasty chemicals.

1. Line your sink (or pan) with aluminum foil, shiny side up. 2. Pour 1/2 cup baking soda 1/2 cup salt into the sink. 3. Fill sink two-thirds full with almost-boiling water. 4. Submerge silver for about 2 minutes. 5. Rinse with hot water, and then immediately dry with a soft cloth


Place a design on a frosted cake.

Place a design on a frosted cake.

Lightly trace a design onto a piece of waxed paper. Using a safety pin, prick a small hole on top of a piece of corrugated cardboard. Place the pattern over the hole in the cardboard pricking the pattern outlines with the pin down through the hole in the cardboard. Move the pattern along the hole and continue pricking holes every couple of millimeters until all outlines are covered with holes. You will notice that the underside of the wax paper now has ridges that will leave the imprint of the pattern on your cake. After smoothly frosting a cake with buttercream icing, let the cake sit until the icing has crusted and you can touch it without any frosting sticking to you. This works best when the air is dry. It will not work well on humid days. Very gently lay the pattern, ridge side down, on the cake. With a very gentle motion, quickly and lightly run your finger over the entire design. Immediately, gently lift the wax paper and you will have your design now imprinted on top of your cake. Decorate as desired.





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