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Piña Colada cupcakes(: 
 Yields 18 cupcakes 
 20 ounce can crushed pineapple 
 1/3 cup coconut rum (or any rum you have on hand) 
 3/4 cup coconut milk 
 2 teaspoons vanilla extract 
 1 1/2 cups all-purpose flour 
 1 teaspoon baking soda 
 Pinch of salt 
 1/2 cup unsalted butter, room temperature 2/3 cup sugar 
 3 large eggs 
 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup) 
 Preheat oven to 350 degrees F. 
 Drain the 20 ounce can of crushed pineapple into a small bowl and reserve 1/4 cup of the pineapple juice and 1 cup of the drained pineapple. 
 In a small bowl, whisk together the pineapple juice, rum, coconut milk, and vanilla extract. Set aside. 
 In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. 
 In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Alternatively add the milk and flour mixture until just incorporated. Fold in the drained pineapple and shredded coconut. 
 Fill cupcake liners 3/4 of the way full (these cupcakes are too dense to rise very high). 
 Bake for 25 minutes, or until tops bounce back lightly when touched. 
 Whipped Cream Frosting 
 1 1/2 cups whipping cream 
 1/3 cup powdered sugar 
 In a large bowl, combine the whipping cream and sugar. Beat with an electric mixer on high until stiff peaks form. Pipe on top of cupcakes. 
 Keep cupcakes stored in an airtight container in the refrigerator.

Cute

Cute

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