Pina Colada Cupcakes

Because I already described these to you in my sisters birthday post, I'm not going to go to much into how good these were. I just have to say that when I make these again I will NOT be using the butter cream icing again. I think something more simple like a vanilla icing with roasted coconut and a cherry on top would be better or maybe even royal icing but NOT the better cream. Any ways, the cupcakes themselves were actually really good so here's the recipe for them. Enjoy :D

p.s. Just thought of this... one of these sweet puppies would be great to finish off a mango salad for a nice tropic picnic or out on the deck or porch.

You will need: a cupcake pan (makes about 24 so you might want two if you don't want to do it in batches),  one large mixing bowl, a rubber spatula, and cupcake liners

•  1/2  lb unsalted butter
• 2 Cups Sugar
• 2 Cups flour sifted
• 1 Tb Spoon lemon juice
• 1 T Spoon vanilla
• 5 eggs
• 1/2 can of crushed pineapples
• 1/2 lb bag of coconut
• about 1/3 Cup rum ( I used coconut white rum to add to the coconut flavor but you can use what ever)

1. Preheat the oven to 350 F. Line the cupcake pan with cupcake liners.
2. Cream the butter and sugar together until smooth. sift in the flour. Stir just enough to blend.
3. Add in the lemon juice and vanilla. Add eggs one at a time and mix well after each.Stir in the coconut.
4. drain the pineapple and add half the can to the mix. Combine.
5. spoon about 1/3 of the mix into each lined cupcake dish and bake for about an hour or until the cupcakes are golden brown.
6. Once cupcakes are done immediately spoon a small spoon full (about 1Tb) of the rum onto each cupcake. Let cool and serve decorated with icing.