Itsy Bitsy Foodies

As I mentioned in my other recent cupcake posts, this past June was a big cupcake month for me as I made cupcakes for two graduation parties in our family.  These coconut-pineapple {piña colada} cupcakes were a festive way to celebrate our graduate and kick off the summer season.  For summer BBQ’s and potlucks, or winter festivities when you are day-dreaming of summer, these cupcakes are a sweet treat.

I adapted one of Sweetapolita’s white {vanilla} cakes to suit my piña colada needs, using one can of coconut milk and one cup of frozen pineapple that I had puréed in the food processor.  The frosting was a bit of an experiment, and I suppose any coconut frosting would do, however, I do think the result of using whipped coconut cream in buttercream frosting was sinfully good.  It only took a dollop to finish off the cupcakes.  And I must make one baker’s confession: the moist, dense coconut-pineapple cupcakes ended up sinking in the center as they cooled but I easily hid this fact with the dollop of  soft frosting (a coconut rendition of my basic buttercream frosting) and sprinkles of flaked coconut.