Pina Colada Cupcakes

My love of booze always leads me to be drawn to any recipe that has spirits in them, on then, or around them. Just waive a bottle of Makers over a chocolate cake recipe and I'm sold!
These cupcakes are very moist and tasty. Believe it or not, they are just fine without the rum (for shame!)

Pineapple Cupcakes:

Adapted from glorioustreats
Makes about 24 cupcakes

2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 tsp vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple, slightly drained

*Pre-heat oven to 350 degrees. Line cupcake pan with 12 paper liners
*Sift flour, baking powder, baking soda, and salt in a medium bowl and set aside.
*In a large bowl, using an electric mixer on medium speed, paddle eggs and sugar until thickened and creamy, about 2 minutes.
*Mix in oil and vanilla on slow speed until blended.
*Add pineapple and sour cream, mix until fully incorporated.
*Add flour to mixture and blend until just combined.
*Fill cupcake liners to about 2/3 full.
*Bake for about 22 minutes or until springy when touched.
*Remove from pan and cool on a wire rack
*Frost with Coconut Cream Cheese Frosting and decorate with toasted coconut and a maraschino cherry.

Coconut Cream Cheese Frosting

Adapted from several sources
Makes about 6 cups

8 oz. cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
3 cups powdered sugar, sifted
1 1/2 tsp coconut extract
1 1/2 tsp dark rum (optional)

*Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, coconut extract, and rum (if using). Beat on low until combined. If it's too soft, chill for 5-10 minutes before using.

To decorate: 

*Frost cooled cupcakes by hand and roll in or sprinkle with toasted coconut, add half of a maraschino cherry to the top and serve.
*To toast coconut; place about 1 cup of sweetened coconut on a sheet pan, toast in a 375 degree pre-heated oven for 4-5 min. Let cool

Coconut Cream Pie

I think coconut is one of those ingredients that is either loved or hated. I, personally, love the stuff. To me, coconut is very versatile; you can incorporate it into a dessert or into something savory (think curry! yum). One of my all time favorite coconut desserts is Coconut Cream Pie. I like to kick it up a notch by adding a ton of coconut milk to the custard filling. This pie will knock your socks off!


Ingredients:
1 pie dough rolled to 9 1/2 inches, par baked

Filling:
2 1/8 cups milk
19 oz can of good quality coconut milk (I used Mae Ploy, my favorite)
-(these two ingredients should equal 4 1/2 cups. If you can't find a 19 oz can of coconut milk use what you have and complete with milk to make it 4 1/2 cups total)
9 egg yolks
2 1/2 oz corn starch
1 1/8 cups sugar
1/4 tsp salt
2 cups sweetened shredded coconut
2 oz. (1/4 cup) unsalted butter
1 tbsp. vanilla extract

Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup sweetened shredded coconut - toasted

Directions:
Preheat oven to 450 degrees. Place rolled pie dough into pie plate, place foil over the top, pressing gently into the bottom, making sure the edges of the crust are covered. Bake for 10 minutes, take foil off and bake for about 5 more minutes, or until light golden brown. Set aside to cool.

Whisk milk, coconut milk, and egg yolks in a medium saucepan. Whisk corn starch, sugar, and salt in a small bowl. Add cornstarch mixture to milk mixture, gradually whisking in. Place mixture over medium heat; bring to a boil then cook for 4 minutes, whisking the entire time making sure the custard doesn't stick to the pan. Remove from heat; add butter, vanilla, and coconut, mix well. Pour mixture into cooled pie shell, cover with plastic wrap, chill for about three hours.
To make topping: Whip heavy cream on medium until slightly thickened, gradually add powdered sugar, whip to stiff peak. Spread on pie and garnish with toasted coconut.

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