It will soon be the 4th of July — Party Time!! My husband and I will be heading back to KY to enjoy some time with our families. We can’t wait to spend time at his parents’ lake house, especially since it was the backdrop to us falling in love all those years ago :).
After the lake, we will head back to my parent’s house in order to celebrate a very important day: their 40th wedding anniversary!! What a wonderful occasion, a real accomplishment in this day and age. I am looking forward to spending time with my whole family for the first time since Christmas. I will be taking next week off from blogging, but will be back bright-eyed and bushy-tailed on June 13th—I hope to see you all then!
Today, I give you one of my all-time most popular recipes: Pina Colada Cupcakes!
Make vanilla cupcakes (you can also use box mix)
While they are still warm in the pan, poke holes in each one using a toothpick. Pour about a half a capfull of Malibu Coconut Rum evenly over the perforated top. Allow to cool completely before icing.
- ½ cup butter (1 stick), softened
- 1/3 cup shortening
- 1 pound powdered sugar (1 box or about 4 cups)
- ¼ cup Malibu Coconut Rum
- 1 Tbsp Pineapple juice
- 2 Tbsp finely shredded coconut
Combine butter and shortening, beat until smooth. Add powdered sugar, 1 cup at a time. Add a few tablespoons of the rum as the mixture gets dry. Add pineapple juice and coconut, mix thoroughly. Add the remaining rum until icing reaches desired consistency.
1 recipe will cover 1 batch of box mix cupcakes. Use 1 ½ or 2 recipes to cover vanilla cupcake recipe (depending on how much icing you like on your cupcakes)
Sprinkle with coconut flakes, and garnish with a pineapple chunk and a cherry.