Best Blue Hawaii Cupcakes Recipes

BLUE HAWAII CUPCAKES

Blue Hawaii Cupcakes image

Got this recipe from a website while looking for a fun cupcake idea.

Provided by Jamie Ball

Categories Cakes

Time 35m

Number Of Ingredients 13

Ingredients

1 box white cake mix
3 egg whites
1/3 c vegetable oil
8 oz crushed pineapple with juice
1/2 c blue curacao liquer
1/2 c cream of coconut
blue food coloring
FROSTING
3 c powdered sugar
3/4 stick butter
1/2 tsp vanilla
3 Tbsp cream of coconut
blue paste food coloring

Steps:

1. Preheat oven to 350 degrees.
2. Combine Blue Curacao, cream of coconut, egg whites, and oil.
3. Add cake mix and beat until well blended. Stir in pineapple and food coloring.
4. Pour batter into lined cupcake tins, filling cups 2/3 full. Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
5. Allow cupcakes to cool.
6. While cupcakes are cooling, beat together all frosting ingredients except food coloring in a medium bowl until frosting is fluffy. Add paste coloring and mix until desired color is reached.
7. Pipe frosting onto cooled cupcakes.

ALOHA CUPCAKES

Aloha Cupcakes image

A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 19

Ingredients

1-1/4 cups cake flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup sugar
1/2 cup canola oil
1 teaspoon coconut extract
1/2 cup coconut milk
1/2 teaspoon white vinegar
PINEAPPLE FROSTING:
1/2 cup shortening
1/2 cup butter
4 cups confectioners' sugar
1/2 cup finely chopped fresh pineapple
3 tablespoons unsweetened pineapple juice
TOPPING:
1/2 cup sweetened shredded coconut, toasted
1/2 cup coarsely chopped macadamia nuts, optional

Steps:

Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth., Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack., For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency., Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

Nutrition Facts : Calories 533 calories, Fat 29g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 67g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.