Pina Colada Mini Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift flour, baking soda, baking powder, and salt together in a bowl.
• Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
• Drain pineapple rings, reserving 1/4 cup juice.
• Combine flour and baking powder in a small bowl.
• Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
• Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
• Divide batter among cake molds using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
• Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
• Serve whipped cream alongside cakes.

Steps:

• Preheat oven to 375ºF.
• Spray 24 mini muffin cups with cooking spray.
• Combine first 5 dry ingredients.
• Beat remaining ingredients together in large bowl until smooth.
• Add dry ingredients, mixing just until moistened.
• Fill greased muffin cups.
• Bake at 350ºF for 18 - 23 minutes, or until golden.

Steps:

• Prepare cake mix following package instructions.
• Add other ingredients.
• Mix 1 minute- don't over-mix.
• Grease muffin tins and fill 3/4 full.
• Bake at 350ºF for 15-20 minutes.

Steps:

• In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.
• In another larger bowl, whisk the cream of coconut, pineapple, rum, and egg until blended; stir into flour mixture until moistened.
• Prepare muffin tin by spraying cups and the rims around them with nonstick cooking spray.
• Fill cups 3/4 full with batter.
• Bake in a 400° oven for 23 minutes or until muffins are well browned and a pick comes out with a few moist crumbs attached.
• Place pan on a wire rack to cool for 10 minutes.
• Remove muffins from pan (gently tip each muffin to one side to make sure it isn't stuck--if one is stuck, gently rock back and forth to release from pan) and cool 5 minutes on rack.

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients.
• Pour into lined muffin tins.
• Bake for 15-20 minutes until done.
• Cool for five minutes.
• Transfer to cooling rack until completely cooled.