Summer, summer, summertime!
We have finally made it to the second half of 2022. Month number seven means we are in the full swing of summer. This season brings us the hottest and longest day of the year with Summer Solstice. All this sunshine provides more opportunities to be outside, show some skin and burn some calories. During this season you can usually find me in somebody’s pool or poolside with a drink in my hand.
I love a good summer drink. A lovely warm evening basking in my backyard with a drink in my hand is bliss. I love that summertime comes with its own cocktails. I am usually a “rosé all day” kinda gal, but this summer, I decided to add a little more flavor. July 10th is National Piña Colada Day, which serves as motivation for a new recipe.
I adore a good tropical cocktail. Last summer I actually discovered a new cocktail while I was perusing the aisles at BevMo. I purchased this Colada liqueur, threw it on some ice and had a wonderful evening swinging in my hammock. This year I wanted to try and use this liqueur to serve piña coladas in a new way. I took my classic cupcake and buttercream recipes and infused this delicious drink inside. I decorated these cupcakes using some fondant pineapples and Kaleidoscope Sprinkles. The cupcakes turned out sizzling and sensational.
You can find the complete recipe and decorating video below.
(Makes 12 cupcakes)
1 ½ cups all purpose flour
¾ tsp. baking powder
¼. tsp. salt
½ cup (1 stick) unsalted butter
¾ cup sugar
2 eggs, room temperature
½ cup buttermilk
½ cup Colada liqueur ( I used Bailey’s)
1 cup unsalted butter, at room temperature
4 cups confectioners sugar
¼ cup Colada liqueur
1 tsp. vanilla extract
¼ tsp. salt
Preheat oven to 350F. Line cupcake tin with liners.
In a medium sized bowl whisk together flour, baking powder and salt. Whisk until all ingredients are combined and set bowl aside.
In a separate large bowl using either a stand or hand mixer cream together butter and granulated sugar until light and fluffy and doubled in sized. (Approximately 3-5 minutes). Add eggs to mixture one at a time. Add buttermilk and liqueur. Add flour mixture and stir until combined. Be careful not to over mix.
Using an ice cream scoop place cupcake batter into cupcake tins. Bake cupcakes at 350F for approximately 22-25 minutes until tester comes out clean.
Allow cupcakes to completely cool.
While cake is baking make the buttercream frosting. In a large bowl, or stand mixer, whisk together butter. Slowly add confectioner’s sugar using mixer on low speed until frosting is smooth. Add Colada liqueur. Add vanilla extract. Add salt. Whisk frosting on medium-high speed until vanilla extract combined and frosting is light and fluffy.
Add sprinkles and decorations.
Devour and enjoy!