Blue Hawaii Cupcakes Recipes

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.

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.

Steps:

• Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.

Steps:

• Spray 9-inch glass pie plate with cooking spray. In food processor, place cookies. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until well blended. Press crumb mixture in bottom and up side of pie plate; set aside.
• In large saucepan, mix remaining ingredients except whipped cream with whisk. Cook over medium heat, stirring constantly with whisk, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Pour filling into crust. Cool 20 minutes.
• Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate until firm, about 4 hours.
• To serve, cut chilled pie into slices. Top with whipped cream. Store remaining pie covered in refrigerator.