Piña Colada Cupcakes

Today's post is going to be short, but sweet. Since I'm feeling a bit under the weather, I hope these cupcakes will help you to forgive me.

Coconut and pineapple have always been on my list of favorite fruits. I used to buy gallons of organic coconut pineapple juice at the store (which I would try not to drink in one sitting). For some reason it never occurred to me to combine this wonderful combination with alcohol. When this finally dawned on me a few weeks ago, I realized I needed a piña colada and I needed one now.

I love piña coladas so much I decided I needed to have this particular cocktail in a more... suitable container. Well, for a baker, pastries are the perfect delivery system for cocktails. Even if you aren't a baker, I don't think you will protest these piña colada cupcakes too much (if at all).

It's nearly summer, the sun is shining, and I think you deserve a little treat. Don't you?

These Piña Colada Cupcakes are a cocktail in cupcake form. No corners were cut on this recipe—you will find rum, coconut, and pineapple throughout. The cupcake is made with coconut rum, coconut milk, and pineapple juice, which gives the cupcake that great cocktail base. Shredded coconut and crushed pineapple are then folded into the batter to give the cupcake a little extra oomph. Of course, to keep this kid friendly, simply substitute the rum with coconut milk or pineapple juice.

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Vanilla Almond Cupcakes

This past weekend I took some time off to be with family to go skiing. It's a spring break tradition we started when I was younger and have kept it up since. This year's destination was to Red Lodge, Montana. It's a small tourist town with the quaintest little main street you've ever seen, surrounded by mountains perfect for skiing or snowboarding (and hiking in summer).

The weather was perfect. It was bright and sunny with little wind and I couldn't have asked for anything better. With few clouds, the view from the top of the mountain was unbelievable. The mountains and country seemed to extend on forever. My sister thought she could easily see far enough to reach into the next state. I agreed.

Though the sun was shining, I still bundled up like I was headed into the arctic for the next year. Three layers on the bottom, five on the top, and a neck warmer that covered everything but the tip of my nose (which was the only part of me that sunburned, by the way. Call me Rudolph). Though, it was worth it. There are few things more exhilarating than skiing down a mountain as fast as you can.

After a long day on the slopes, nothing seems better than a plate full of food. The main street is full of original shops and restaurants, including Bogart's (our favorite restaurant). Order the giant plate of nachos. And a margarita (or two). It's the best you'll ever have.

 

The town is also home to the Montana Candy Emporium. It is a renovated movie theater turned candy shop. It sells just about every discontinued or old-timey candy you can imagine, holding it all in rows of barrels. With vintage signs and paraphernalia, this place is really a sight.

We stayed in a small cottage at the base of the mountain. Even though it was without internet (gasp), we found a way to entertain each other. Sometimes it just feels good to get a break from technology and reality, for just a little while.

These cupcakes are light and subtly sweet. The vanilla almond cupcake has vanilla tones with sliced almonds right in the mix. The cake is barely sweet to allow the almond to shine. The frosting is a basic vanilla frosting with a hint of almond extract to cut the sweetness. The flavors in this cupcake really shine—neither the vanilla or almond outshine each other. These cupcakes are perfect for afternoon tea.

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