Pineapple Cups

A non-alcoholic treat for the tea-totalers.

For this you will need:

1 pkg. yellow, funfetti, or pineapple cake mix
3 eggs
1 cup milk
1/2 cup butter, melted
1 – 4 oz. pineapple tidbits, drained
1 lb. butter, at room temperature
4 cups confectioners’ sugar
1 teaspoon coconut extract
1 cup pineapple juice
(if you wish to have alcohol in these use 1/2 cup pineapple juice and 1/2 cup coconut pineapple rum)
9 oz. clear plastic cups

Heat oven to 350°. On low speed, beat cake mix, eggs, milk, and butter for 30 seconds, then on medium for 2 minutes.

Fold in pineapple chunks. Fill cupcake paper lined muffin tins with the batter. Bake until toothpick inserted into the center comes out clean, 14-19 minutes. Cool completely in pan on rack.

On medium, beat butter until fluffy. Gradually beat in sugar, then extract. On medium high, beat until fluffy, 4 minutes. Transfer to a pastry bag fitted with large star tip.

Cut cupcakes in half horizontally and place bottom half in a cup. Drizzle 1 tablespoon of pineapple juice over each cake, then pipe on frosting. Repeat layering once, ending with frosting.

Garnish with choices of coconut, maraschino cherries, candy chips, paper umbrellas, or spoons.

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