I'm not generally a complainer. But if I'm going to be honest with you, the past few weeks have been a little rough. The shortest possible way to give you the rundown is this: I started having thumb pain about 5 weeks ago....when it wasn't feeling better, I bought myself a brace.....then, about a week and a half to two weeks ago, I noticed that my thumb was swollen and went to see my colleague at our adult office....I was diagnosed with synovitis and tendonitis, prescribed some meds, was told to keep wearing the brace, and told to get an X-ray if it wasn't getting better... so fast forward to this past Friday, my day off, where I went to the orthopedist, was diagnosed with tendonitis and a ligament injury (that thank g-d does not require surgery), and ended up getting a cortisone shot in my thumb. Before going home to bake these cupcakes. Did I mention that the cortisone shot was unpleasant, at best, and it didn't make my finger feel any better right away? Oh, and the added lidocaine? Numbed up my thumb completely. Yeah, so you might imagine I wasn't in the best condition to actually be baking and decorating 2.5 dozen cupcakes...but they were for our annual party that my friends host on Long Island and I wasn't going to let them down! So I made the cupcakes. Piña Colada cupcakes, to be exact, since the theme of this years party is summer!!
So these cupcakes had been on my "to bake" list for a while. I wanted to throw a luau this summer just so that I could make them. The luau didn't happen, but these cupcakes remained high on my list. So when the theme for our annual fall/winter bash was decided, and it was "summer," I was so excited to have an event to make these cupcakes for! I have to say that these cupcakes were delicious, partly because they were really well flavored and not too sweet. But the standout was the coconut cream cheese icing, of which I am currently regretting dumping out the leftovers instead of freezing, because there's a good chance I would've eaten it with a spoon for dessert!
From Glorious Treats
For the cupcakes:
2.5 cups flour
1.5 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 3/4 cup sugar
1 cup vegetable oil (I used canola, since that's what I had on hand)
1 tsp vanilla extract
3/4 cup sour cream
1.5 cups canned crushed pineapple (drained slightly)
For the icing:
1/2 cup (1 stick) butter, cool
8 oz cream cheese (directly from fridge)
1/2 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
4 cups powdered sugar (I'm pretty sure that, as i'm typing this up, I only used half of the powdered sugar, since I doubled the recipe but only remember using 1 box of powdered sugar....which might explain my previous "not too sweet comment." But either way, the icing was AMAZING and I'd add the powdered sugar to taste)
1 Tbsp heavy cream, heavy whipping cream, or milk OR 1 Tbsp dark rum
For the garnish:
Maraschino cherries, with stems if you can find them
Paper straws, cut into thirds
Pineapple wedges, I actually debated using crispy dried pineapple pieces, but opted not last minute
Preheat oven to 350F.
Line a 12-cup cupcake tin with cupcake liners (I used cups, which I thought were adorable and very "summery").
Mix together flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat the eggs and sugar with an electric mixer, until slightly thickened and a light cream color.
On low speed, add in oil and vanilla.
Add the pineapple and sour cream (don't worry if it looks too liquidy....it'll be fine!).
Mix until completely incorporated.
Add the flour mixture.
Blend until just combined and smooth.
Fill each of the cups about 2/3 full.
Bake cupcakes for about 22 minutes (mine took 18 minutes, so keep an eye on them towards the end).
Remove cupcakes from the pan and allow them to cool on a wire rack.
While cooling, make the icing.
If using toasted coconut, this is a good time to toast it. Keep an eye on it as coconut tends to go from toasted to burnt VERY. QUICKLY.
Place the butter in a large mixing bowl and blend until smooth.
Add cream cheese and blend until well combined.
Add the vanilla and coconut extracts.
Add the powdered sugar 1 cup at a time, blending at low speed until combined. I add the last cup in 1/4 cup increments to make sure it doesn't get too sweet.
Once all sugar is added, increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream or rum (I used cream)
Beat again, until fluffy.
Frost the cupcakes. I used a piping bag with a star tip.
Top cupcakes with the garnishes of your choice.