Pina Colada Cupcakes

Instructions

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1. - Preheat oven to 350°F. Prepare muffin pans with baking cups.
2. - In large bowl, combine flour, baking powder, salt and baking soda.
3. - In small bowl, combine 1/2 cup rum and milk.
4. - In second large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, coconut and vanilla extracts; mix well. Add flour mixture alternately with rum mixture, beating until just combined. Divide evenly between baking cups, filling about 2/3 full.
5. - Bake 18-20 minutes or until toothpick inserted into center of cupcakes comes out clean. Brush tops of hot cupcakes with remaining 2 tablespoons rum. Cool cupcakes in pans on cooling grid 5 minutes. Remove from pans; cool completely on grid.
6. - For icing, beat shortening and butter in large bowl with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Add crushed pineapple and coconut extract. Pipe or spread icing onto cupcakes. Garnish with toasted coconut, maraschino cherries, and pineapple wedges, if desired.

Notes