Stunning rum dessert – Pina Colada’s drunk cupcake will become Great treat on your table. In this recipe, the top of the cupcake covered with slices of pineapple soaked in rum syrup and cherries. The dough is stuffed with vanilla pudding mixed with coconut extract. All this makes the rum cupcake incredibly fragrant and сочным. 
Time: 3 час. Difficulty: medium Servings: 10-12 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. granulated sugar
- 1.5 tbsp. dark rum
- Two 500g cans of sliced pineapple (16 slices), drain the liquid
- One 450-gram pack of cake mix biscuit
- 1/3 Art. vegetable oil
- 3 large eggs
- 13 maraschino cherries, rinse and wipe dry
- 1/4 tsp coconut extract
- One 100 gram package of vanilla mix pudding
- Special equipment: muffin baking dish with a hole with a volume of 12 glasses (2.8 liters) and a pastry bag, equipped with a medium-sized round nozzle
Recipes with similar ingredients: sugar, rum, pineapple, mix for baking muffins, eggs, cocktail cherries, coconut extract, pudding vanilla
Recipe preparation:
- Preheat the oven to 180 ° C. In a medium-sized gravy boat mix together sugar and 1 tbsp. Roma. Bring the mixture to a boil on moderate to high heat and stir occasionally until sugar dissolve in about 5 minutes.
- In a medium-sized bowl, place the pineapple slices and pour onto them on top of rum syrup. Leave to insist on pineapples absorbed the aroma of rum, about 30 minutes.
- Cupcake: Meanwhile, generously sprinkle a baking dish cupcakes with a hole in 12 glasses of culinary spray. Mix mixture for muffins with butter, eggs and 1/2 tbsp. water and 1/2 tbsp. Roma in homogeneous mass. Remove the pineapples from the syrup, put the syrup in side.
- Lay on the bottom, center cone and sides of the baking dish whole pineapple slices (about 13 slices). Remaining three slices cut in half and place them in the empty space at the top forms so that it is all covered with pineapples. Cent of each slices put the cherry. Pour dough on top of pineapples. Bake until a skewer stuck in the center comes out clean and the cupcake will spring when pressed, about 45-50 minutes.
- Immediately place a heat resistant tray on the pan and turn over form (use gloves). Take off your uniform and give the cake cool completely, about 1 hour.
- Stuffing: Meanwhile, prepare the pudding according with instructions on the packaging. Add coconut extract. With a spoon put the pudding in a pastry bag with a round nozzle medium size. Insert the nozzle into the side of the cupcake and squeeze inward some pudding. Turn and repeat the same in a cupcake circle. Then squeeze the rest of the pudding into the hole in the center. Lubricate the whole cupcake wholly remaining rum syrup.
