Showing posts with label pina colada. Show all posts
Showing posts with label pina colada. Show all posts

Sunday, June 28, 2009

A Cake Slice: Pina Colada Cake

Ok, so I totally made the June selection of Tripple Layer Pina Colada Cake for the Cake Slice group on-time. But, just didn't get a chance to post it until now. Hey, it is still June (barely). I had a great occasion to take this cake to - a beautiful weekend on the Delta at Bethel Island. My good friend OE's parents live right on the water in this great big blue house. They invite us out every summer (or maybe we invite ourselves!) and they are such amazing hosts, taking us out on their boats, cooking us dinner, keeping good company. Thanks Mr. & Mrs. A - can't wait to come back for 4th of July. So I was happy to have a great cake to take along to share with everyone.
"They" all insisted I pose with my cake. So here I am with my prized Pina Colada cake. "If you like pina colada's ..." I had this song in my head when making this cake, I just had to buy it off I-tunes and I seriously listened to it over and over, I love that song.
Once again, I had a bit of trouble with the frosting. I just don't like making those meringue frostings. At first I couldn't get the frosting to get past the almost curdled stage. Then I did a little research and realized I needed to switch from the whisk to paddle attachment - that sure did the trick. But frosting it, well that was tough. Thank goodness for the coconut on the outside. It was a very strange texture, it was slippery. It was very hot that day, so that might have had something to do with it, but I don't know. I might just have to be an american buttercream baker - unless Cassie wants to visit SF and come show me since she is the queen of SMBC.
So, the verdict. People loved this cake. OE's dad, "Mr. A," liked it a lot and he's aparently not a huge cake fan, and "Mrs. A" also loved it alot. People really liked how moist it was (thanks to the soaking of the layers in rum!) and the fact that it was not toooo sweet. OE like the cake, not his favorite, but good he said. He thought it was a bit of texture overload and that the pineapple filling was a little surprisingly tart (compared to the cake). I will definately make this again for all those pina colada lovers out there.

courtesy of the great Monica of Lick the Bowl Good.

Friday, May 22, 2009

Aloha: Pina Colada Cupcakes

Well, in about 9 hours I will be on a direct flight to Maui for an 8 day vacation with my hubby. Hercules, Hercules (clapping hands). As you may remember, I was supposed to go to Mexico, but on the urging of friends and family, we relocated to Hawaii. While I do think the swine flu frenzy is a bit exaggerated, in the end I didn't want to take any chances that either of us would be sick on our vacation because a week long vacation all alone in paradise is not something we do all that often - like 3 1/2 years ago for our honeymoon. I have never been to Hawaii and am sooo excited. Thank you William and Locey for making this all possible by the use of your condo. So, in the spirit of Hawaii, I bring you these delicious pina colada cupcakes.

My work was having a bake-sale fundraiser for the San Francisco Food Bank and I of course had to go all out. So I made 2 kinds of cookies, mini TWD lemon tarts, and 6 dozen cupcakes in 3 varieties. I adapted a pina colada recipe I had used before to make it a little more coconutty and boozy. My tasters at work said these were super delicious and really moist. They said they could certainly taste the rum and thought it tasted just like a pina colada. They didn't last at the bake sale that long. If you are looking for a delicious cuptail, I would encourage you to try these.

Pina Colada Cupcakes
(Makes 24)

2 ½ cups cake flour or AP flour (what I used)
1 teaspoon baking powder
½ teaspoon baking soda1
½ sticks unsalted butterat room temperature
1 ½ cups granulated sugar
5 large eggs, room temperature
3/4 cup coconut milk
1/4 cup rum
2 teaspoons vanilla extract
1 teaspoon coconut extract
1/3 cup crushed pineapple, drained well

· Combine coconut milk and rum.
· Sift together flour, baking powder, and baking soda.
· Cream butter and sugar in mixing bowl on medium-high speed until light and fluffy, 4 to 6 minutes.
· Add eggs one at a time, beating after each addition. Scrape as needed.
· Add vanilla, coconut extract and mix until incorporated. Add one-third of the flour mixture and mix until incorporated.
· Add a third of the coconut/rum mixture and mix until incorporated. Continue to alternate with flour and liquid two more times. Scrape sides of bowl.
· With a rubber spatula, gently fold in the crushed pineapple.
· Fill each one about 2/3 full. Bake until cake springs back when lightly pressed or skewer comes out clean, 20 to 25 minutes.

Rummy Buttercream Frosting
(double the recipe to pipe frosting like in photos)

½ cup butter, softened to room temp
2-2 ½ cup confectioner’s sugar, sifted
2 tablespoons rum
1 teaspoon vanilla extract
coconut milk as needed
Beat butter, sugar, and rum together with a handheld mixer at low speed until moistened, then beat at high speed to cream. Stop after a minute to scrape bowl and add vanilla. Beat till thick, fluffy and creamy, about 3-5 minutes. Add small increments of confectioners’ sugar if too wet, dribble in a little coconut milk if too dry.