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Strawberry Piña Colada Cupcakes

Ingredients
  

Coconut Cupcakes:

  • 1 box white cake mix
  • 4 egg whites
  • 1/3 C. oil
  • 1 C. coconut milk
  • 1 1/2 tsp. coconut extract
  • 1 tsp. vanilla extract

Pineapple Filling:

  • 1/2 C. sugar
  • 4 Tbsp. flour
  • 1 egg
  • 1 C. crushed pineapple drained
  • 1/2 C. pineapple juice
  • 2 Tbsp. butter

Strawberry Buttercream:

  • 1 C. butter softened
  • 1 tsp vanilla extract
  • 2-4 Tbsp. Strawberry puree fresh berries put through a blender
  • 3-4 C. powdered sugar

Flaked Coconut for decoration

Instructions
 

  • 1. Preheat oven to 350 degrees and line your pans with cupcake liners.
  • 2. Sift cake mix into a small bowl and set aside.
  • 3. In a large bowl, combine eggs, oil, coconut milk, coconut extract and vanilla extract.
  • 4. Stir in cake mix until smooth.
  • 5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes our clean.
  • 6. Filling: Over medium heat, combine all ingredients (except butter) and stir constantly until thickened. Remove from heat and stir in butter, let cool completely.
  • 7. Once cupcakes and filling has cooled, cut out a hole from the top of the cupcake and fill it generously with pineapple filling.
  • 8. Buttercream: Beat butter for 2 minutes. Add vanilla extract and 2 Tbsp. strawberry puree. Slowly add powdered sugar until you reach your desired consistency, add more strawberry puree if buttercream become stop thick. Add 2 tsp. strawberry flavored gelatin for added color and flavor.
  • 9. Pipe buttercream over filled cupcakes and top with flaked coconut.