Piña Colada Ice Cream Cupcakes

Forget going out to eat or ordering takeout every time you crave American food. Try making Piña Coladan Ice Cream Cupcakes at home. For 65 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 359 calories. This recipe serves 24. It works best as a hor d'oeuvre, and is done in roughly 1 hour and 30 minutes. Summer will be even more special with this recipe. 60 people have made this recipe and would make it again. Head to the store and pick up white cake mix, coconut, ice cream, and a few other things to make it today. It is brought to you by BettyCrocker.com. It is a good option if you're following a dairy free diet. With a spoonacular score of 22%, this dish is rather bad. Similar recipes are Pina Coladan Ice Cream, Piña Coladan Ice Cream, and Piña Coladan Ice Cream.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 cup canned crushed pineapple, undrained

1 1/2 cups shredded coconut

2 teaspoons coconut extract

3 eggs

1 jar (12 oz) pineapple ice cream topping

1/2 gallon coconut ice cream

24 maraschino cherries

1 teaspoon rum extract

1/3 cup vegetable oil

1/4 cup water

1 box Betty yellow cake mix

Equipment:

oven

muffin liners

hand mixer

bowl

frying pan

serrated knife

Cooking instruction summary:

1 Heat oven to 375F. Place paper baking cups in each of 24 regular-size muffin cups. 2 In large bowl, beat Cupcake ingredients with electric mixer on medium speed until combined. Scrape down side of bowl; beat 1 to 2 minutes longer. Divide batter evenly among muffin cups, filling each cup about 3/4 full. 3 Bake 15 to 20 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 40 minutes. 4 To serve, peel away sides of paper baking cups from completely cooled cupcakes. Using serrated knife, cut small divot of cake out of top of each cupcake. Place 1 scoop of ice cream (about 1/4 to 1/3 cup) on top of each cupcake so that scoop is resting inside divot. Top each scoop of ice cream with 1 tablespoon coconut. 5 In medium bowl, stir together Sauce ingredients until well combined. Spoon over cupcakes. Garnish each cupcake with cherry. Serve immediately.

 

Step by step:


1. Heat oven to 375F.

2. Place paper baking cups in each of 24 regular-size muffin cups.

3. In large bowl, beat Cupcake ingredients with electric mixer on medium speed until combined. Scrape down side of bowl; beat 1 to 2 minutes longer. Divide batter evenly among muffin cups, filling each cup about 3/4 full.

4. Bake 15 to 20 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 5 minutes.

5. Remove from muffin cups to cooling racks. Cool completely, about 40 minutes.

6. To serve, peel away sides of paper baking cups from completely cooled cupcakes. Using serrated knife, cut small divot of cake out of top of each cupcake.

7. Place 1 scoop of ice cream (about 1/4 to 1/3 cup) on top of each cupcake so that scoop is resting inside divot. Top each scoop of ice cream with 1 tablespoon coconut.

8. In medium bowl, stir together Sauce ingredients until well combined. Spoon over cupcakes.

9. Garnish each cupcake with cherry.

10. Serve immediately.


Nutrition Information:

Quickview
278k Calories
4g Protein
15g Total Fat
31g Carbs
1% Health Score
Limit These
Calories
278k
14%

Fat
15g
23%

  Saturated Fat
10g
63%

Carbohydrates
31g
11%

  Sugar
25g
28%

Cholesterol
55mg
18%

Sodium
121mg
5%

Get Enough Of These
Protein
4g
9%

Vitamin B2
0.23mg
14%

Calcium
115mg
12%

Phosphorus
113mg
11%

Vitamin A
368IU
7%

Manganese
0.14mg
7%

Potassium
233mg
7%

Fiber
1g
7%

Vitamin B12
0.37µg
6%

Vitamin B5
0.58mg
6%

Selenium
3µg
6%

Copper
0.11mg
5%

Zinc
0.81mg
5%

Magnesium
21mg
5%

Vitamin E
0.8mg
5%

Vitamin B1
0.05mg
3%

Vitamin B6
0.06mg
3%

Iron
0.52mg
3%

Folate
8µg
2%

Vitamin D
0.27µg
2%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

Popular Recipes
Cheerios® Tarts with Yogurt and Berries

Betty Crocker

Veggie Flatbread Sandwich (Sweet and Spicy)

Healing Tomato

Frosty Pumpkin Pie

Taste of Home

Slow Roasted Tomato Bacon Jam

Closet Cooking

Parmesan Red Potatoes

Naturally Ella