Tropical Luau Cupcakes Recipes
LUAU CUPCAKES
Number Of Ingredients 5
Steps:
- Prepare cupcakes according to package directions, replacing the pineapple juice for the water called for in the recipe.
- Bake cupcakes according to package
- Cool cupcakes completely.
- Toast coconut in a frying pan on medium-low heat until golden (be sure coconut is cool before adding it to the frosting or it will make the frosting melt.)
- Frost cupcakes with a spatula with white frosting
- Roll the edges of the cupcakes in the toasted coconut.
- Place a piece of pineapple on top along with a cherry.
TROPICAL LUAU CUPCAKES
These are so sinfully delicious; you'll want to eat all 30 yourself!
Provided by Kathryn Wood
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. Line standard muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
- 2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil, and nutmeg in a large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups 2/3 full.
- 3. Bake 20 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes from pans and cool completely on wire rack.
- 4. To toast coconut, spread evenly on ungreased baking sheet; bake at 350 for 4 to 6 minutes or until light golden brown, stirring around on baking sheet frequently.
- 5. Frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
- 6. Once cupcakes have cooled, frost tops of cupcakes with frosting and then sprinkle with toasted coconut.
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- Preheat oven to 350 degrees. Prepare a muffin tin with cupcake liners. Spritz with non-stick cooking spray. (This recipe makes approximately 16 cupcakes.)
- Mix together the cake mix and crushed pineapple with juice. Divide evenly among cupcake liners. Bake for 18 to 20 minutes. Cool completely.
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