Pina-Colada Cupcakes with White Chocolate Frosting!

Pina-Colada Cupcakes:

2 ½ cups all purpose flour, 1 cup sugar, ½ tsp. Baking soda, ¼ tsp. Salt, 1 cup coconut milk, ¾ cup plus 1 tbsp. Pineapple juice, 2 eggs, ¼ cup canola oil, 2 tsp. Rum extract, 1 tsp. Coconut extract

White Chocolate Icing:

8 oz. White chocolate, 7 tbsp. whipping cream

To make cupcakes, pre-heat oven to 350 degrees Fahrenheit. Grease muffin tins and lightly sprinkle with sugar. Combine flour, sugar, baking soda, and salt in a bowl. In another bowl, combine pineapple juice, eggs, and oil. Mix. Add coconut milk, rum extract, and coconut extract. Add wet ingredients to dry ingredients and mix until just moistened. Do not over mix; mixture should be lumpy. Pour in to muffin tins and bake for about 20-30 minutes, until toothpick inserted comes out clean.

To make icing, place chocolate and cream in a bowl over a pan of simmering, but not boiling water. Stir until chocolate has melted. Let mixture cool. When cooled, whip until smooth and spreadable. Spread over cooled cupcakes. Enjoy!

-Gabriella Hall

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