Pina Colada Cupcakes
Pina Colada Cupcakes go down easy, with a perfect balance of rum extract and real pineapple.
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup buttermilk
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
1/2 teaspoon rum extract
1 1/2 cups granulated sugar
1 can (8 ounces) crushed pineapple drained
1 cup pecans chopped, (optional)
About 18 standard cupcakes. Each cupcake serves 1.
Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs, vanilla and rum extract. Stir in sugar, pineapple and, if desired nuts. Add flour mixture; mix well. Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.