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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

Brown Sugar Baking Tip

Brown Sugar Baking Tip

Keep brown sugar soft by adding a couple of marshmallows to the bag.


Keep cakes from sticking to cake pans

Keep cakes from sticking to cake pans

I always line my cake and brownie pans with parchment paper. Even teflon coated pans will sometimes stick if you're baking a dense cake such as chocolate. Parchment paper will allow your cake to slide right out. Guaranteed!





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