Pina Colada Cupcakes - Yum

[ctr264]

I saw this yesterday while surfing and love pineapple and coconut so I gave these a whirl. YUM. These were easy to put together and were so good. Recipes made 24 and by bedtime there were only 3 left with requests for me to make them again soon.

I did end up with about 1 cup of frosting leftover, after generously frosting them. Next time, I think I will cut down a bit on the amount of cream cheese, some of them found it to be too much.

I made a from-scratch recipe for the yellow cake mix, simply because I didn't feel like going to the store, everything else I had on hand.



Piña Colada Cupcakes | Ginas Skinny Recipes

Pineapple and coconut top these light pineapple cupcakes, what a perfect Spring dessert! For the coconut lover out there, these are super easy, low fat, moist and delicious! A variation of my
pineapple bliss cupcakes , using a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!

This is great for lazy bakers like me, takes less than 10 minutes to prep! You can make the cupcakes a day ahead and the topping as well which should be stored in the refrigerator. Once you top them with the frosting they should be eaten within a few hours.




Piña Colada Cupcakes
Gina's Weight Watcher Recipes
Servings: 24 •
Serving Size: 1 cupcake no frosting •
Old Points: 2 pts • Points+: 3 pts
Calories: 93.5 • Fat: 0.8 g • Protein: 0.5 g • Carb: 20.9 g •
Fiber: 0.2 g Sugar: 12.2 g
Servings: 24 • Serving Size: 1 cupcake w/ frosting • Old Points: 3 pts • Points+: 4 pts
Calories: 153.5 • Fat: 4.1 g • Protein: 1.2 g • Carb: 27.2 g • Fiber: 1.3 g • Sugar: 16.5g

18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
20 oz can crushed pineapple in juice (do not drain)

Combine both ingredients in large bowl. Mix on medium speed with electric mixer. Pour into lined cupcake tins about 2/3 full. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.


Pineapple Coconut Cream Cheese Frosting

8 oz Philadelphia 1/3 less fat cream cheese
20 oz can crushed pineapple in pineapple juice, completely drained of any liquid
1 cup sweetened coconut flakes
1/4 cup sugar

Combine cream cheese, crushed pineapple, sugar and coconut flakes in a medium bowl and mix with a hand mixer until combined well. Spread on cooled cupcakes and refrigerate until ready to eat.

http://www.skinnytaste.com/2011/04/pina-colada-cupcakes.html

[cookieee]

Wow, 41 viewers. I know I'm not the only one to copy this recipe.

Thank you ctr264 for posting this recipe and for making your own cake mix. Would you mind sharing the recipe?

[dcollier]

Sounds delicious! I printed it!

Denise

[ctr264]

Thank you ctr264 for posting this recipe and for making your own cake mix. Would you mind sharing the recipe?

Cookiee, this is the recipe I used (just the dry ingredients only - but I've given the full list of ingredients/method.

BTW - I reduced the sugar to just under 1 1/2 cups and added a pinch of salt. I use non-fat dry milk for some of my bread recipes, if you don't have it I would replace with milk, but add all the dry ingredients and crushed pineapple together, blend then add only as much milk as needed. You will have to judge this, the batter should be thick, not runny.


Homemade Yellow Cake Mix:

3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk

Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months!

To replace in recipes calling for a yellow cake mix:

Use in any recipe calling for a yellow cake mix as a base (add 1 1/2 teaspoons vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).

to make a basic yellow cake,

Cake mix directions:.

1 recipe Homemade Yellow Cake Mix
1 1/4 cups water (or milk)
1 1/2 teaspoons vanilla
1/2 cup butter, softened
3 eggs

Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times

8″ or 9″ cake rounds — 25-30 minutes
13 x 9 pan — 40-45 minutes
cupcakes — 15-20 minutes
tube/bundt pan — 45-50 minutes

http://www.thefreshloaf.com/node/12422/what-can-i-substitute-cake-mix

[cookieee]

Thank you, that is great. I like to keep home made mixes like that on hand. I think that it would also make a good Christmas gift. ;)