Here is the VERY easy-to-follow recipe from Betty Crocker (yes, I used a box mix again).
I very much liked adapting a box mix - had that unique feel that you get from making homemade cupcakes without as much work.
The recipe calls for Betty Crocker's "Yellow" cake mix - this is purely for colour, not taste.
Mix the cake mix, 3 eggs, 1/3 cup (or less if coconut) oil, 8 oz of crushed pineapple, and teaspoon of rum extract (or half teaspoon of rum) in a bowl, then dole out into your lined cupcake tins.
*On the ingredients...
I didn't have rum extract so I used regular rum - only half a teaspoon. And again, I subbed coconut oil for vegetable oil (so using between 1/4 and 1/3 cup). I couldn't find an 8 oz can of crushed pineapple, only 14oz. The only option was the No Name brand and it was in the aisle with snacks, fruit cups, and other canned fruit - near the baking ingredients and whatnot.
Bake at 375 for 15 to 20 minutes - mine came out right at 15 minutes.
While they are cooling, mix icing ingredients together. The recipe calls for the Betty Crocker "Whipped Vanilla" icing. It was a dollar cheaper to get No Name vanilla, and you got more - so obviously I got No Name.
Since I was working with more icing, I doubled all the add-ins. Open up your can of icing and add in 1 teaspoon coconut extract (I subbed coconut milk) and 1 teaspoon rum extract (1/2 teaspoon rum). Stir it all up, ice cupcakes!
Throw down a bunch of shredded coconut on a plate.
Dip the tops in so they get a nice coating.
Some other fun Tiki-birthday accoutrements...
|Meet Melon Shark.|
|Melon Shark was created by the birthday girl|
|We decided Melon Shark needed a moustache. Also, all the melon had disappeared (iateit)|
|Wineapple - pineapple in wine. Don't eat it - it tastes like garbage. How pineapple and wine which are so delicious on their own can create such a foul taste when combined is beyond me. The wine was unscathed - thank baby hesus.|