Pina Colada Cupcakes

Cake:

1/3 cup rum
3/4 cup coconut milk
1/4 cup pineapple juice
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup plus 3 Tbsp sugar
3 large eggs
1 cup shredded coconut
1 cup crushed pineapple (drained)

Preheat oven to 350 degrees F and line pans with cupcake liners (makes 18 cupcakes).

In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition. Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple.

Fill cupcake liners 3/4 full.

Bake for 25 minutes or until cupcakes bounce back when lightly touched.



Coconut Cream Cheese Frosting

Note: Double this recipe if you like lots of frosting.

8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cup powdered sugar
3 Tbsp coconut cream

Mix cream cheese and butter until light and fluffy. Mix in powdered sugar a little bit at a time. Mix in coconut cream. Pipe or spread on cupcakes. Garnish as desired.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes
Everyday Sisters' Sharing Sundays: Yellow

Tantalizing Apricot Pie

Ingredients

4 cups sliced fresh apricots
1 cup sugar
1/3 cup all-purpose flour
Pinch ground nutmeg
1 tablespoon lemon juice
recipe for a 9-inch double crust pie


Directions

Preheat oven to 350 degrees F

In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well.

Line a 9-in. pie plate with bottom crust; add filling. Roll out remaining pastry top crust. Place over filling; seal and flute edges. Pierce top crust with fork to allow steam to escape while baking.

Bake for approx. 55 minutes or until golden brown and filling is bubbling. Allow to cool to room temperature before serving.


This recipe is also linked to...

Seasonal Sunday
Crazy Sweet Tuesday
Food on Friday: Apricots and Nectarines 

Perfectly Delicious Plum Pie

Ingredients

4 cups sliced fresh plums
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
recipe for a 9-inch single crust pie

TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons cold butter or margarine


Directions

Preheat oven to 350 degrees F

In a bowl, combine the first six ingredients; pour into the pastry shell.

For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent over-browning. Cool on a wire rack.

NOTE: the colour of your pie will depend on the type of plum you've used - being in Niagara, we've got a variety of plums available during the summer. You could mix different varieties together and get a whole new taste.


This recipe is also linked to...

Sweet Indulgences Sunday
Seasonal Sunday
Crazy Sweet Tuesday
The Knit Wit's Tasty Tuesdays
Cast Party Wednesday
Sweet Treats Thursday
Food on Friday: Plums
Sweets for a Saturday
Simply Delish Saturday
It's a Blog Party's Fall Fest Recipes 2011

Blueberry Pie

1/2 cup white sugar
1/3 cup flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
recipe for a 9-inch double crust pie
1 tablespoon lemon juice
2 tablespoons butter


Preheat oven to 350 degrees F.

Mix sugar, flour, salt, and cinnamon, and sprinkle over blueberries

Line pie dish with one pie crust. Pour berry mixture into the crust, sprinkle with lemon juice, and dot with butter. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.

Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.

Let sit until room temperature before serving.