Happy National Pina Colada Day! Tuesday just got a lot more fun, huh? I mean who doesn't love the coconutty goodness of a frozen pina colada? And the song...need I say more? These cupcakes are the perfect way to celebrate today and kid appropriate too. Are you throwing a beach soiree or hosting a luau themed party? These babies have you covered for dessert. Or just surprise the family and soak up summer on the back deck and let the kiddos dig in!
Here's the before photo....
And here's the after photo...
I'd say they were a pretty big hit. Hope you enjoy the day to the fullest!
For the cake...
1 box classic white cake mix
3 large egg whites
1 cup pineapple juice (use this instead of the the water!)
1/4 cup vegetable oil
Bake cake according to box with the exception of substituting the pineapple juice for water. Allow to cool before frosting.
For the frosting... *
2 (8-ounce) packages cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut (such as Coco López)**
1 teaspoon vanilla extract
Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Then add sugar, cream of coconut and vanilla extract and mix until blended.
After frosting the cupcakes, garnish them with cherries, fresh pineapple and shredded coconut!
**Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
*Also, if possible, I recommend making the frosting the day before and refrigerating overnight. It becomes much thicker and easier to work with.