These Pina Colada Cupcakes are flooded with pineapple and coconut flavor. And they’re healthy-ish, too!
Apparently I’m on this kick where I make cocktails into desserts…cupcakes to be exact. First, it was Mojito. Now it’s Pina Colada. Strawberry Daiquiri? Caiprinhi? Margarita? Who knows what’s going to be next.
We hit the liquor store on Friday and I can’t help but buy the small bottles to cook and bake with. They’re the perfect size!! Aren’t they? I think so. A swig or two for you and the rest goes into what you’re making. Right? Or is that just me? Hello?
FINALLY got a decent picture of the white squirrel. We were walking Missy and I had my phone on Tuesday. I hit the fitness center after the dog walk and just had everything with me.
Hehe. How cool does that look! He has red eyes, too. Hehe.I am on a quest to make a moist, low fat or fat free cupcake. Yeah, I know. It’s not going to be easy. S said this one was the best one yet, but I’m sure that’s because there’s crushed pineapple in it. I thought, since I can USUALLY make a low fat/nonfat cupcake with a mix, I’d look for a mix recipe. I found one, so the first part is the mix recipe and then rest is the cupcake recipe.
Combine all dry ingredients in a medium mixing bowl.
Combine coconut milk, pineapple juice reserved from draining the crushed pineapple, processed applesauce, egg substitute and vanilla extract in a small mixing bowl. Add wet ingredients to dry ingredients and stir until combined.
Stir in the crushed pineapple.Line 16 muffin tins with cupcake liners. Fill each tin 2/3 full with batter.
Bake at 350 for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in pan 5 minutes and then move to wire racks to cool complete.
Now it’s DRINKING TIME!
Combine the powder sugar, softened margarine and coconut rum in a medium mixing bowl and beat with the whisk attachment until smooth and creamy. Using a star tip, pipe onto cupcakes.
- 1 1/2 cup unbleached, all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 cup fruit sugar
- 1 tablespoon baking powder
- 1/2 cup nonfat dry milk
- 1/2 cup coconut milk
- 1/4 cup pineapple juice
- 1/2 cup applesauce, processed
- 3/4 cup egg substitute
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained juice reserved
- 2 cup powdered sugar
- 5 tablespoon margarine
- 3 tablespoon coconut rum
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- Combine flours, sugar, baking powder and dry milk in a large mixing bowl.
- Drain crushed pineapple over a bowl, pressing to squeeze out excess juice. Reserve juice.
- Combine coconut milk, reserved pineapple juice and enough water to make 3/4 cup.
- Process apple sauce in a food processor until smooth. Add to coconut milk mixture along with egg substitute, vanilla extract, and salt.
- Add wet ingredients to dry ingredients with a hand mixer and stir until combined.
- Stir in crushed pineapple.
- Line 16 muffin tins with cupcake liners. Fill cupcake liners 2/3 full with batter and bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 5 minutes then move to rack to cool completely.
- Combine powdered sugar, 5 tablespoons margarine, coconut rum and vanilla extract in a medium mixing bowl. Using the whisk attachment, whip until smooth and creamy. Spoon into a pastry bag with a star tip and pipe onto cupcakes.