Pina Colada Cupcakes with Rum Glaze

This recipe serves:  12

1 1/2 cups cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
3/4 cup coconut milk, light
plus 2 tablespoons coconut milk, light
1/2 cup well drained, canned crushed pineapple
1/4 cup canola oil
1 1/2 teaspoons coconut extract

2 cups confectioners' sugar
1 large very fresh egg white
1/4 cup water
1/2 teaspoon dark rum
2 tablespoons shredded coconut, optional
For the cupcakes:
1. Preheat oven to 350°F. Line 12 muffin tins with paper liners.

2. Sift the flour, baking soda and salt in a bowl. Add the sugar, coconut milk, pineapple, oil and coconut extract and stir to combine (do not overmix).

3. Fill each baking cup 2/3 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Allow the cupcakes to cool for 5 minutes before removing them from the pan.

For the rum glaze:
1. In the bowl of an electric mixer fitted with a paddle attachment, combine the confectioner?s sugar and egg white. Beat on low speed until the mixture is smooth, about 5 minutes. With the mixer running, gradually add the water. Stir in the rum.

2. Using a small spoon, spread the glaze on top of the cooled cupcakes. Sprinkle each cupcake with a little shredded coconut, if desired. Store the cupcakes in an airtight container.

Makes 12 standard sized cupcakes or 24 miniature cupcakes.

Serving Size: 1 cupcake

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