You can blame my aunt for this one. Once upon a time, a little over a year ago she introduced me to this sweet mouth-watering magic! Her version included Coconut Rum in the mix and was the perfect dessert for my 21st Birthday Bash! However, having a child around who is constantly opening the fridge looking for treats to stuff her little face in, while having alcoholic cupcakes is prrrobbbbably not a very good idea. So mine are non-alcoholic and 100% child approved!
1 box of Betty Crocker Super Moist cake mix
3 large eggs
1/3 cup oil (vegetable or corn)
1/4 cup water
1 cup diced pineapple chunks with juice (this makes up for the small amount of water, the box suggest 3/4 cups)
1 Tablespoon Rum of your choice (optional)
Coconut flakes (as desired)
Foil cupcake cups, they avoid they stay true to color!
Foil cupcake cups, they avoid they stay true to color!
Mix away!! I love the retro-feel my gma's blender has!
20 minutes later....or was it 18? haha
Oven is Ready!!
Let them cool for at least 10 minutes before frosting! I used Betty Crocker Vanilla Whipped Frosting...I am not very good at decorating or little delicate movements like amazing bakers so I used a baby spoon, literally smaller than a teaspoon to spread the frosting!
Add some coconut flakes!! I used toothpicks to attach some pineapple pieces and a cherry on top! When adding moist fruit to any cake make sure to dap off the excess juice because it tends to smear on the frosting depending on the color of the fruit, (you can thank all the fake food coloring the industry used for that)!
-Sincerely, Amy <3
wow... I'm impressed!! I like the pics! :)
ReplyDeletehaha, thanks :)
ReplyDelete