Recipe information
Ingredients for - Piña Colada Mini Cupcakes
1. 1/4 c. canned coconut cream -
2. 1/4 c. canned coconut milk (from can of coconut cream) -
9. 1/3 c. pineapple purée (blend canned or fresh pineapple in a blender or food processor) -
10. Sweetened shredded coconut, for garnish -
11. Zest of 1 lime, for garnish -
12. 1 c. chopped white chocolate (or chips) -
13. 1/2 c. pineapple juice -
How to cook deliciously - Piña Colada Mini Cupcakes
1. Stage
Spoon into mini muffin cups and fill until three-fourths full. Bake until a toothpick comes out clean, 12 to 15 minutes.
2. Stage
Once frosting has thickened, dip tops of cupcakes into frosting. Garnish with coconut and lime zest.
