Instructions

PINA COLADA CUPCAKES

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line cupcake pans with cupcake liners as set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, combine the butter, sugar, coconut rum, and cream of coconut and beat until combined, about 5 minutes. Add eggs in one at a time beating until just combined after each addition.
4. In a 2 cup liquid measuring cup, combine the milk and sour cream.
5. Add the flour mixture in 3 additions to the butter mixture, alternating it with the milk mixture in 2 additions. Don’t over mix. Give the batter a few stirs by hand and then divide the batter with a 3 tablespoon sized spring loaded ice cream scoop in to the cupcake pans. Bake for 12 to 15 minutes, turning the pans halfway through baking, or until a toothpick inserted in the centers comes out with a few moist crumbs attached. Let cupcakes cool in their pans for 5 minutes, then invert onto a cooling rack to cool completely.
   
   

TROPICAL FRUIT FILLING

1. Place thawed tropical fruit in a blender or food processor and puree until smooth. Over a bowl pour tropical fruit puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer. You should have about 1 cup strained puree.
2. Place tropical fruit puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add vanilla extract. Chill for about 2-3 hours in the refrigerator until ready to use.
   

COCONUT SWISS MERINGUE BUTTERCREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time. Add the coconut extract and cream of coconut. Once combined, turn the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE

1. With a small knife, cut out a cone of cake from the center of each cupcake. Remove the cone part but keep the circular flat top.
2. Fit a piping bag with piping tip #12 from Wilton and fill bag with tropical fruit filling. Pipe filling in the center of each cupcake and replace the flat circular piece of cake back on top.
3. Fit a piping bag with Ateco #827 piping tip and fill bag with buttercream. Pipe swirls on top of each cupcake.
4. Decorate each cupcake with toasted coconut flakes, maraschino cherries, and fresh pineapple wedges.