Mi Huerta Market
If You Like Pina Coladas
We all know the famous song and how easily it gets stuck in our heads. The next thing you know you’re craving something refreshing and delicious with an umbrella in your drink and toes in the sand. Luckily, we are sharing a recipe that is all of the above and then some.
If I had it my way, I would change that song lyric to, “If you like Pina Coladas, and eating lots of cupcakes”. Has a much better ring to it yes? Well, maybe not for the radio but definitely when it comes to this recipe! It includes the wildly popular coconut flavor along with crumbled macaroon cookies, sweet vanilla and pineapple and comes in the soft, irresistible cupcake form! What more can you ask for when it comes to a good Summer Dessert? Did I mention it is rum free? That is right, so its safe for all ages! Kiddos and adults will love how good these taste and you can dress it up with those cute little umbrella accessories from the grocery store to complete your “beach theme”! Grab a few, head out by the pool and pass them around. Just don’t forget the sunscreen!
And remember, this recipe is not ours originally but using our all-natural and authentic vanilla extract will definitely make this your own. You can’t beat our gluten free and organic products. They are best selling for a reason! Now, let’s get this cupcake party started!
Pina Colada Cupcakes
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened
1 2/3 cups sugar
1 teaspoon of our Mi Huerta Vanilla Extract***
2 eggs
1/2 cup sour cream
1/2 cup milk
6 purchased soft macaroon cookies, crumbled (1 cup)
1/4 cup chopped macadamia nuts
1 cup pineapple preserves
1 7.2-ounce package fluffy white frosting mix
1 teaspoon coconut extract
4 cups powdered sugar
Toasted coconut
Directions
1 Preheat oven to 350 degrees . Line twenty-four 21/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.
2 In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and Mi Huerta Vanilla. Beat until combined, scraping sides of bowl occasionally. Add eggs one at a time, beating well after each addition. In a small bowl, stir together sour cream and milk. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Stir in crumbled cookies and macadamia nuts. Spoon batter into the prepared muffin cups.
3 Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
4 Spoon pineapple preserves into a pastry bag fitted with a large round or open star tip. Push tip into the top of each cupcake and force some of the preserves inside cake.
5 For frosting: In a large bowl, prepare fluffy white frosting mix according to package directions. Beat in coconut extract. Gradually add powdered sugar, beating well. Generously frost cupcakes. Sprinkle with toasted coconut.
Now that you have these flavorful, sweet little treats to share, maybe add a tropical drink to have with them as well! Can’t forget to add the umbrellas and grab a towel to lay out by the pool. You are basically set for the rest of the summer! We hope you enjoy this recipe as much as we do and definitely think it will bring you a little sunshine!