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Desserts

Piña Colada Cupcakes

Piña Colada Cupcakes recipe
photo by:kraft
Do you like piña coladas and tasty cupcakes? What about pineapples and coconut? Well, these cupcakes were made with you in mind.
time
prep:
10 min
total:
1 hr 15 min
servings
total:
24 servings

What You Need

1
pkg.   (2-layer size) yellow cake mix
1
can  (20 oz.) crushed pineapple, undrained
1
can  (15 oz.) cream of coconut
3
 eggs
1
tub  (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
1/2
cup  BAKER'S ANGEL FLAKE Coconut

Make It

HEAT oven to 350°F.

BEAT first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin pan cups.

BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.

SPREAD cupcakes with frosting. Garnish with coconut.

Kraft Kitchens Tips

Size-Wise
These refreshing tropical cupcakes, with their built-in portion control, make enough to serve a crowd.
How to Store
Keep refrigerated.
Storing Coconut
Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.
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