Piña Colada Ice Cream Cupcakes
Forget going out to eat or ordering takeout every time you crave American food. Try making Piña Coladan Ice Cream Cupcakes at home. For 65 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 359 calories. This recipe serves 24. It works best as a hor d'oeuvre, and is done in roughly 1 hour and 30 minutes. Summer will be even more special with this recipe. 60 people have made this recipe and would make it again. Head to the store and pick up white cake mix, coconut, ice cream, and a few other things to make it today. It is brought to you by BettyCrocker.com. It is a good option if you're following a dairy free diet. With a spoonacular score of 22%, this dish is rather bad. Similar recipes are Pina Coladan Ice Cream, Piña Coladan Ice Cream, and Piña Coladan Ice Cream.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 cup canned crushed pineapple, undrained
1 1/2 cups shredded coconut
2 teaspoons coconut extract
3 eggs
1 jar (12 oz) pineapple ice cream topping
1/2 gallon coconut ice cream
24 maraschino cherries
1 teaspoon rum extract
1/3 cup vegetable oil
1/4 cup water
1 box Betty yellow cake mix
Equipment:
oven
muffin liners
hand mixer
bowl
frying pan
serrated knife
Cooking instruction summary:
1 Heat oven to 375F. Place paper baking cups in each of 24 regular-size muffin cups. 2 In large bowl, beat Cupcake ingredients with electric mixer on medium speed until combined. Scrape down side of bowl; beat 1 to 2 minutes longer. Divide batter evenly among muffin cups, filling each cup about 3/4 full. 3 Bake 15 to 20 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 40 minutes. 4 To serve, peel away sides of paper baking cups from completely cooled cupcakes. Using serrated knife, cut small divot of cake out of top of each cupcake. Place 1 scoop of ice cream (about 1/4 to 1/3 cup) on top of each cupcake so that scoop is resting inside divot. Top each scoop of ice cream with 1 tablespoon coconut. 5 In medium bowl, stir together Sauce ingredients until well combined. Spoon over cupcakes. Garnish each cupcake with cherry. Serve immediately.
Step by step:
1. Heat oven to 375F.
2. Place paper baking cups in each of 24 regular-size muffin cups.
3. In large bowl, beat Cupcake ingredients with electric mixer on medium speed until combined. Scrape down side of bowl; beat 1 to 2 minutes longer. Divide batter evenly among muffin cups, filling each cup about 3/4 full.
4. Bake 15 to 20 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 5 minutes.
5. Remove from muffin cups to cooling racks. Cool completely, about 40 minutes.
6. To serve, peel away sides of paper baking cups from completely cooled cupcakes. Using serrated knife, cut small divot of cake out of top of each cupcake.
7. Place 1 scoop of ice cream (about 1/4 to 1/3 cup) on top of each cupcake so that scoop is resting inside divot. Top each scoop of ice cream with 1 tablespoon coconut.
8. In medium bowl, stir together Sauce ingredients until well combined. Spoon over cupcakes.
9. Garnish each cupcake with cherry.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
