When I was making these Piña Colada cupcakes this week, I couldn’t help but think of the song by Rupert Holmes, Escape… better known as the Piña Colada song. You will taste a little piece of heaven in every bite. Whether you are having a luau, summer, or children’s party, these cupcakes are sure to please the pickiest eater. Good news for those watching their figures but can’t “escape” from those sweet cravings. I know I can’t! There is no extra sugar and the toppings are either lite or fat free so you can enjoy this sinful pleasure without all the guilt. Note: Do not add any oil and eggs. The crushed pineapples and lite coconut replace this completely.
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 24 cupcakes
1 Box Betty Crocker Super Moist White Cake Mix or my personal favorite…
Duncan Hines Butter Golden Cake Mix
1-1/2 Cans (20 oz) Dole Crushed Pineapple, with juice
1/2 cup Lite Coconut Milk
1 (1.5 oz) box of Jell-O Sugar Free-Fat Free Vanilla Pudding
12 oz container of Lite or Fat-Free Cool Whip, defrosted
Coconut Flakes for topping, optional
3 cups skim milk
Preheat oven at 350°. Line 2 muffin tins with cupcake liners. I like to use bright and different color cupcake liners. Mix boxed cake with 1 can of crushed pineapple with juice and coconut milk in a bowl until well blended. Reserve the 1/2 can of remaining crushed pineapple. Pour batter to fill 2/3 or cupcake liners. Bake for about 20 minutes or until cupcakes are firm to the touch. Remove from oven and allow to cool completely.
Prepare vanilla pudding according to directions with skim milk. Add 1/2 can of crushed pineapple with juice. Mix well.
Layer the cupcakes as follows: Pudding, Cool Whip, and top with coconut flakes. Another great idea is to toast the coconut in the oven for a few minutes.
Refrigerate for 2 hours or overnight for best results. Serve and Enjoy!