Piña Colada Cupcakes

Directions

Pineapple Cupcakes

1. Preheat oven to 350°F (176°C).  Line 2 muffin pans with paper liners (20 spaces). Set aside.
2. In a medium bowl combine eggs, oil and water. Mix until combined.
3. Add Kinnikinnick White Cake Mix and mix until combined.
4. Fold in crushed pineapple.
5. Pour batter into paper liners.
6. Bake in preheated oven for 22 minutes.
7. Remove from oven and let sit 10 minutes.
8. Remove Pineapple Cupcakes from pans and finish cooling completely prior to decorating.  
   Yields 20 cupcakes 

Coconut Icing 

1. In a medium bowl mix margarine until smooth.
2. Slowly add in sifted icing sugar 1 cup at a time alternating with coconut milk until combined.
3. Add optional coconut extract. Mix until smooth and incorporated.
4. Cover icing or place icing in a piping bag with a large round tip.
5. Do not refrigerate. 

Toppings 

1. To toast coconut: place coconut in a shallow skillet and stir occasionally over medium-low heat until golden brown (watch closely as coconut will brown quickly once it begins). Remove from skillet and set aside to cool. 
   
2. Using the same skillet, add pineapple tidbits, brown sugar and washed cherries. Cook over medium heat until pineapple begins to caramelize in sugar (approx. 5 - 7 minutes). Remove from heat and let topping cool slightly. 

Assembly

1. Pipe a swirl of Coconut Icing on top of each Pineapple Cupcake leaving a small space in the centre with no icing.
2. Spoon a dollop of Pineapple Topping in the centre space of Coconut Icing.
3. Sprinkle top with Toasted Coconut.
4. Finish with an optional paper umbrella.  
   Yields 20 cupcakes