For those of us living in the North East, spring is not yet here. It was a miserable week with lake effect snow still coming down in April.
During all the snow brushing, it occurred to me that I haven't had mixed frozen drinks in 7 months!!! My last frozen drink was consumed on our honeymoon in Jamaica last September when I had 5 to 6 to 7 piña coladas a day (who was counting?). Needless to say piña coladas are my favorite frozen drink and it always bring back memories of paradise...which does not include snow.
These cupcakes were made to rectify that sad fact and wish this winter away. Positive thoughts is all it takes to keep the snow away, right?
I adapted a piña colada cake recipe from Smitten Kitchen. It's a pineapple-coconut cupcake with coconut cream cheese frosting. Yes, coconut again!! Clearly I have an issue when it comes to coconut...but it's so yummy and I can't help myself!
These cupcakes bring back lots of summer memories that I can now hold on to until spring arrives! Paired with my favorite frozen drink, any lingering winter blues will be washed away!
NOTES
- Cupcake liners: Wilton Color cups bought from Michael's
- Cake stands: Bed Bath & Beyond, TJ Maxx and Marshall's (respectively)
- Since this is a learning blog, I need to share the things that I struggle with. I had a lot of issues with photographing these cupcakes: sunlight was too much at some point, then it became cloudy really fast and I monkeyed with my camera settings and created the 'yellowish' hue you see in the pictures. Spent some time on Photoshop trying to fix them, but it didn't exactly work. I'm going to spend some time this week reading up on using Photoshop for edits and also find other alternatives.
