pina colada cupcakes 2010?!

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Here's 2 recipes. One from scratch, and one using packaged products.

Pi?a Colada Cupcakes
1 box Betty Crocker? SuperMoist? yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container (12 oz) Betty Crocker? Whipped vanilla frosting
3/4 cup shredded coconut
Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.
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Pi?a Colada Cupcakes (from scratch)
2 cups sifted cake flour
2 tsp. baking powder
1.4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 3/4 cups sugar
1/2 cup milk, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
4 egg whites
1/2-2/3 cup shredded coconut
Preheat oven to 350 degrees F.
Sift together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until light and fluffy.
Add in the flour mixture in three additions, beginning with the flour and alternating with half the milk in between each addition of flour.

Mix well after each addition.
Stir in the vanilla, coconut extract and shredded coconut.

Transfer the batter to a mixing bowl and set aside.
Clean your mixer bowl and then beat the egg whites on high until stiff peaks form.
Using a rubber spatula, carefully fold in the egg whites to the batter, mixing until smooth and blended completely.
Line a muffin pan with cupcake liners.

Divide the batter among the cupcake pan, filling each well about half-full.

Bake until cupcakes are golden, about 15 minutes. Use the toothpick test to make sure they are cooked all the way through.

Frosting Ingredients:
1 cup butter
8 cups sifted confectioners' sugar
6 tablespoons well drained crushed pineapple
1 to 2 tablespoons pineapple juice
Cream the butter and gradually beat in the sugar.
Add in the crushed pineapple, and just enough pineapple juice to make it spreadable.

Frost the cupcakes as desired.
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I hope this helps
~*Bon Appétit*~

http://www.bettycrocker.com/recipes/pina…
http://cooking.thenerdswife.com/2010/07/…

Here's a good recipe..with 2 options for the icing...complete with little umbrellas or pineapple wedge and maraschino cherry>>
http://glorioustreats.blogspot.com/2010/…