A non-alcoholic treat for the tea-totalers.
For this you will need:
1 pkg. yellow, funfetti, or pineapple cake mix
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.