Well the corporate tax filing deadline has come and gone (March 15th). That means if any of my clients haven’t filed their taxes, they best have filed and extension because it’s too late! I no longer am in the super furious, “bust ass to complete everyone’s financial files before the tax filing deadline” mode! Hooray! Let’s celebrate!
In honor of this glorious milestone, the fact that it’s Friday, and hopes of an Illinois victory tonight, I have baked these pina colada cupcakes! I saw this idea for edible, dried pineapple flowers on Martha Stewart’s website a while back, and knew they would be a perfect match for these cupcakes. Tropical, festive, and the MOST beautiful cupcakes I have ever seen if I do say so myself! Cheers to all with anything to celebrate today!
Pina Colada Cupcakes Recipe from cupcakeproject.com
- 1/3 C coconut rum (or any rum you have on hand)
- 3/4 C coconut milk
- 1/4 C pineapple juice
- 1 tsp vanilla
- 1 1/2 C all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 C unsalted butter, room temperature
- 1 C + 3 tbsp sugar
- 3 large eggs
- 1 C shredded coconut*** (this is a variation from the original recipe)
- 1 C crushed pineapple
- In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs to the sugar mixture one at a time, beating well after each addition.
- Alternately add the flour mixture and the rum mixture, beating well after each addition.
- Fold in the coconut and pineapple.
- Fill cupcake liners 3/4 full.
- Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.
Coconut Cream Cheese Frosting
Note: Double this recipe if you like lots of frosting.
- 8 oz cream cheese, room temperature
- 1/4 C unsalted butter, room temperature
- 2 C powdered sugar
- 3 tbsp coconut cream ****I used coconut milk
- Mix cream cheese and butter until light and fluffy.
- Mix in powdered sugar a little bit at a time.
- Mix in coconut cream.
- Pipe or spread on cupcakes.
Dried Pineapple Flowers Recipe from Martha Stewart
- Preheat oven to 225 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper.
- Peel pineapples. Using a small melon baller, remove and discard “eyes.” Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more
- Cool on a wire rack. Refrigerate in an airtight container up to 3 days.