Piña Colada Cupcakes

Ingredients

• 1 large egg
• 5 large egg whites
• 3/4 cup cream of coconut
• 1/4 cup water
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1/2 tsp rum extract
• 2 1/4 cups cake flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 3/4 tsp table salt
• 12 tbsp unsalted butter, softened
• 1 cup drained crushed pineapple
• 1/2 cup sweetened shredded coconut
• 8 tbsp unsalted butter, softened
• 8 oz cream cheese, softened
• Pinch salt
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 tbsp heavy cream
• Fresh pineapple triangles
• Maraschino cherries, drained
• Paper umbrellas

Prep / Cook Method

1. Heat oven to 350°F. Line 2 muffin tins with liners.
2. Whisk egg, egg whites, cream of coconut, water, vanilla, coconut extract, and rum extract.
3. Mix flour, sugar, baking powder, and salt. Beat in butter until coarse crumbs form.
4. Add 1 cup liquid mixture and beat until light. Add remaining liquid, scrape bowl, then beat briefly. Fold in pineapple.
5. Fill liners and bake about 20 minutes, rotating pans halfway, until a toothpick comes out clean. Cool completely.
6. Toast shredded coconut until lightly golden, stirring a few times, then cool.
7. Beat butter, cream cheese, and salt until creamy. Add powdered sugar, vanilla, coconut extract, and heavy cream; beat until fluffy.