Thursday, May 6, 2010
So with Mother's Day this coming Sunday, I will be taking the day off. The day off from cleaning, errands, and yes..even cooking! I wanted to find a treat that I ( all of us ) would love for dessert. I knew I wanted to incorporate pineapple somehow and hit the web. Then pineapple lead me to pina coladas, coincidentally...I think not :) and I ended up at this recipe from bettycrocker.com. It's easy enough for my husband and fun for the kids too! What mom wouldn't love to see her husband and kids in the kitchen working on a special treat for her?! So to all you mom's out there, Happy Mother's Day and take a much deserved break! It doesn't matter if your a mom to one or several, furry children (love my pets) or like a mom to someone you care about. I wish you all the joy in the world.. for it's YOU who brings it to so many!
1 box Betty Crocker® SuperMoist® yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon coconut extract
2 teaspoons rum extract, 1 for batter and 1 for frosting
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
3/4 cup shredded coconut
1. Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. 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.
2. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Make 30 cupcakes.
* recipe courtesy of Betty Crocker