Drink and clink! It’s National Piña Colada Day on July 10 and I couldn’t be more excited.
Let’s raise our glasses to my Piña Colada Cupcakes. The buttercream has a subtle kick of pineapple flavoring. Not to mention, you can make these either with or without alcohol. For all the adults in my upcoming cocktail, I’ve brushed a layer of rum on each of one.
Piña coladas really remind me of vacationing down south. Whether I’m lying on the beach in Mexico or poolside in the Dominican, piña coladas are usually my drink of choice.
Prepare vanilla cake mix according to the box’s directions then fold in shredded coconut. Place in cupcake liners and bake. Allow cooling completely on a rack before decorating.
Optional: Brush a thin coat of rum on top of each cupcake before adding the icing and candy decorations.
Line a baking sheet with wax paper. In a bowl, microwave candy melts and coconut oil in 30-second intervals until completely melted. Pour into a piping bag and pipe out pineapple-leaf shapes. Allow setting in the refrigerator for at least 15 minutes.
To make the buttercream, use an electric mixer to start beating butter, sugar, and milk on medium and gradually increase the speed to high. Add vanilla extract and pineapple juice and continue to mix. Mix in yellow food coloring. It is ready once the mixture forms stiff peaks.
Using a piping bag, frost each cupcake and then top with candy-shaped pineapple leaves. Enjoy and “cheers!”