Pina Colada Cupcakes
1 stick (1/2 C) butter melted and cooled
1/3 C pineapple juice
1 T brandy
2 t rum extract
1/2 t vanilla extract
3 eggs
1 1/2 C self-rising flour
1 C sugar
1/3 C crushed pineapple, drained
1/3 C shredded coconut
Mix butter, pineapple juice, brandy, rum extract, vanilla extract. Add eggs one at a time. Mix until light and frothy. Combine flour and sugar. Combine egg mixture with flour mixture. Add pineapple and coconut. Bake at 350 for 25 minutes.
Yield: 12 cupcakes
I would have used rum instead of brandy, but none was available.
The piña colada has been the official beverage of Puerto Rico since 1978.
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