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Pina Colada Cupcakes Recipe


Pina Colada Cupcakes go down easy, with a perfect balance of rum extract and real pineapple.
Makes: About 18 cupcakes
Skill Level: None

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Step 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.

Step 2

Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

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Ingredients

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2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon rum extract

1 can (8 ounces) crushed pineapple (drained)

1 cup pecans (chopped, (optional))

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Pina Colada Cupcakes is rated 4.9 out of 5 by 8.
Rated 5 out of 5 by from If you want a very piña colada look, put one cherry and a triangle of pineapple on top.
Date published: 2013-03-11
Rated 5 out of 5 by from Other helpful tip, you need to drain completely the pineapple, otherwise too much liquid affect the texture
Date published: 2013-03-11
Rated 5 out of 5 by from I'm very satisfied with this recipe, but if you want a very soft texture add a half package of pudding mix.
Date published: 2013-03-11
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