If you like Pina Coladas....and gettin' caught in the rain.....dangit, if that ain't one of those catchy tunes you just have to sing along with. Made me hungry for some Caribbean Cupcakes so I thought I'd share the recipe with you!!
It takes a regular box cake mix and adds pina colada flavors. You'll love it.
1 box yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
3/4 cup shredded coconut
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.
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.
Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.
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