This fabulous PINA COLADA CUPCAKE RECIPE is from Courtney Forresters Sweet, Bostons premiere cupcake destination! Sweet was created by Courtney Forrester, a Boston business woman turned bakery entrepreneur by a passion for baking and love of cupcakes. With four prime locations, Sweet serves Boston and Cambridge freshly made handcrafted cupcakes and madeto-order cakes in signature designs and beautiful specialty décor. Every cupcake and cake is freshly baked each morning in the Sweet kitchen, and all frostings, fillings and batters are made from scratch using the finest ingredients. Callebaut chocolate, Madagascar bourbon vanilla and Bensdorp cocoa shine through in signature flavors like Vanilla Bean, Dark Chocolate, Organic Karat, Red Velvet, Boston Cream Pie and Cappuccino, with seasonal menu additions for winter, spring, summer, fall and holiday. Visit http://www.sweetcupcakes.com/ for more information.
Piña Colada Cupcakes Recipe
Makes 12 cupcakes Components:
Pineapple Preserves Sweet Vanilla Cupcakes Coconut Buttercream Frosting 2 pastry bags and tip, or knife 12 cocktail umbrellas (optional)
Directions: Pineapple Preserves: Makes enough to fill 12 cupcakes Components:
1 cup crushed pineapple (canned), strained of excess juice 1 ¾ cups sugar 1/8 teaspoon unsalted butter 3 tablespoons liquid fruit pectin
*Found in canning aisle of grocery store, or online. Do not use powdered pectin. Directions: Sweet Vanilla Cupcakes : Makes 12 cupcakes Components:
1 ½ cups cake flour 1 teaspoon baking powder ¼ teaspoon salt 1/3 cup unsalted butter, room temperature 2/3 cup, plus 3 tablespoons sugar 1 large egg 1 teaspoon vanilla extract ¼ vanilla bean, seeds only 2/3 cup whole milk
Directions: Coconut Buttercream Frosting: Makes enough for 12 cupcakes Components:
¼ vanilla bean, seeds only ½ cup unsalted butter, room temperature ½ cup trans fat-free vegetable shortening 2 cups confectioners sugar ¾ teaspoon vanilla extract ¾ teaspoon natural coconut flavor
Directions:
