Make Piña Colada Poke Cupcakes!

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Welcome to this week’s tasty recipe post! It was National Piña Colada Day earlier this week, but we don’t believe 1 day is enough… so we’re celebrating this boozy food holiday all week with these Piña Colada Poke Cupcakes! The cupcake itself is coconut-flavored, the Jello (yes, Jello!) makes the cupcake cool & refreshing and is pineapple-flavored with coconut rum mixed in. We garnished each treat with a slice of fresh pineapple, coconut shavings, & a maraschino cherry. Top off your boss week with this dessert on your Girls Night. Enjoy!

Watch our recipe video above!

This recipe will make 12 boozy cupcakes. 

Ingredients:

1 box vanilla cake mix

3 eggs

3/4 cup vegetable oil

1 box Island Pineapple Jello

1 and 1/2 cup water

1/2 cup of Cruzan coconut rum

coconut extract

1 cup coconut shavings

2 slices of pineapple with the rind on

1 dozen maraschino cherries

Preparation:

Step 1. Let’s bake the cupcakes first. Preheat the oven at 350 degrees. In a mixing bowl, add your cake mix, eggs, 1 cup of water, and 3/4 cup of vegetable oil and whisk until fully combined. Add 4 to 6 dashes of coconut extract and mix fully. 

Step 2. Add your cupcake liners to your cupcake baking sheet. Scoop your cake batter into each slot until the batter reachers just below the top of the liner. It’s easiest to fill the cupcake liners by filling a small measuring cup with cake batter and then pouring the batter into the liners. Place your filled tray in the oven for 12 to 15 minutes. 

Step 3. Once your cupcakes are almost finished baking, boil 1 cup of water to begin preparing your jello. Add your pineapple gelatin mixture to a medium-sized bowl.

Step 3. Remove your cupcakes from the oven once they’re golden brown and reserve. Allow them to cool for 5 minutes. Once the water for your jello is boiling, remove it from the heat and slowly stir in your gelatin mixture. Next, slowly stir in a 1/2 cup of cold water, then finally a 1/2 cup of rum.

Step 4. Use a bamboo stick or a fork to poke holes into each cupcake. Try not to hit the bottom of the pan with the stick or fork. Carefully pour the jello mixture over each cupcake thoroughly, but don’t soak the cupcakes too much. Place in the fridge to firm up for 2 hours. 

Step 4. Remove your Piña Colada Poke Cupcakes from the fridge and from the cupcake pan. Fill your piping bag with vanilla icing and add the icing to each cupcake in a circular motion. Use your hands to add coconut shavings to the rim of each cupcake. Garnish each cupcake with a slice of fresh pineapple and a maraschino cherry. Cheers!

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