Monday, February 22, 2021
Ingredients
Cupcakes
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/3
cup vegetable oil
1/4
cup water
1
cup canned crushed pineapple, undrained
2
teaspoons coconut extract
1
teaspoon rum extract
3
eggs
Topping
1/2
gallon coconut ice cream
1 1/2
cups shredded coconut
Sauce
1
jar (12 oz) pineapple ice cream topping
1
teaspoon rum extract
Garnish
24
maraschino cherries
Steps
1 Heat oven to 375°F. 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.