I know, I know, its's a corny blog post title, but I honestly couldn't help singing it to myself while I was baking these cupcakes, or while eating them.
I have eaten not one, not two...but many of these little cakes as they sat on my kitchen table, staring at me with their toasted coconut, just begging to be gobbled up before anyone notices they're gone.
After being treated to the Banana Split Cupcakes awhile back, some of my peers asked me if I could bring them a few of these to our next class. For once I actually wanted to say "there are no more" because I was thinking to myself "there won't be anymore after I get to them" but of course I said I'd be happy to.
But then, who would've thought this late in the semester I'd have such luck, my professor cancelled class today. It's a sign from God - I was meant to have all of these cupcakes to myself.
Is it going to cause a serious stomach ache? Most definitely. Do I care? Not in the slightest.
Every time I eat one I am reminded that there is roughly one WEEK left of classes for the entirety of my junior year, and I am that much closer to Summer Vacation.
I hope these send you off to a blissful summer daydream as well.
Pina Colada Cupcakes Via GloriousTreats
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups sugar
1 cup vegetable oil
1 tsp vanilla
3/4 cup sour cream
1 1/2 cups crushed pineapple, drained slightly
1. Preheat oven to 350 degrees and line two 12-cup muffin pans with liners.
2. In a medium bowl sift together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together eggs and sugar until it reaches a uniform consistency. Slowly beat in oil and vanilla.
4. Stir in sour cream and crushed pineapple until well combined.
5. Add flour mixture to wet ingredient mixture and beat until just combined.
6. Fill cupcake liners 3/4 way full and bake at 350 for 20-24 minutes, or until a toothpick comes out clean.
Coconut Frosting Barely Adapted from Baked Perfection
1/2 cup butter, softened
1 tsp vanilla extract
3 cups powdered sugar
4 tbsp coconut milk
1. Cream butter and coconut milk, then add vanilla.
2. Beat in powdered sugar, a cup at a time, until desired consistency is reached.