Pina Colada Cupcakes With Coconut Rum
1 box white cake mix ...(Love this part!)
1 cup pineapple juice
1/3 cup coconut rum
eggs (according to package)
vegetable oil (according to package)
8 oz. can crushed pineapple in juice, drained well (optional)
1/2 cup shredded, sweetened coconut (optional)
Add mix, eggs, and oil according to the package.
Substitute water for 1 cup pineapple juice and 1/3 cup coconut rum.
Blend well with electric mixer.
Add pineapple (optional).
Make sure it was well-drained and mix until just blended.
Fold in coconut (optional).
Bake according to the package instructions.
Standard Buttercream Recipe
1/3 cup white Crisco shortening, softened
1/3 cup stick butter or margarine, softened
4-6 tablespoons cream, unwhipped (you can use half and half or milk)
Pinch of salt
1 ½ teaspoons vanilla
4 cups confectioner’s sugar, sifted
Ina a large bowl, using an electric mixer at medium speed, beat together shortening and butter.
Add whipping cream, salt and vanilla and continue mixing until smooth (about 2 -3 minutes).
Add in sifted flour, gradually, beat well until smooth and fluffly.
To reach the consistency you need, you may need to add more confectioner’s sugar or cream.
Add food coloring and blend well.
Remember, gel or paste coloring will darken over time.