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Pina Colada Cupcakes

Pina Colada Cupcakes recipe

Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.

Recipe Ingredients

Method

  1. Heat oven to 375 degrees F (350 degrees F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  2. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  3. Bake for 14 to 19 minutes or until a wooden pick inserted in center comes out clean.
  4. Cool for 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  5. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut.
  6. Store loosely covered at room temperature.

Prep Time: 20 min | Total Time: 1 hour 50 min | Makes: 24 cupcakes

High Altitude (3500-6500 ft): Make 30 cupcakes.

Variation: For very white-on-white cupcakes, use Betty Crocker® Whipped whipped cream frosting instead of the vanilla frosting.

Nutrition Information: 1 Cupcake: Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 1 1/2g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 20g); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%

Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Reprinted with permission from Betty Crocker - © 2010 ®/TM General Mills.


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