After making my Berry Blue Velvet cupcakes for July 4th, I realized how much I miss baking cupcakes. I still love making my cupcake soaps, but you just can’t eat those! Then I had a lightbulb moment. Why not bake cupcakes every month with a recipe based on one of my cupcake soaps? Sweet! And even better, I’m teaming up with my baking-genius sister Suzi (“Suzicakes“) to make it a family affair. Inspired by Mexican beaches and cocktails, we chose my Bahama Mama cupcake soap this month:
The resulting cupcakes were deliciously fruity, moist, and dense. We loved them!
Bahama Mama Cupcakes with Coconut Buttercream Frosting – makes 24 regular-sized cupcakes.
- 2 ⅔ cups flour
- 2 cups sugar
- 4 tbs corn starch
- 1 tsp sea salt, finely ground (we ground ours with a mortar and pestle)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 8oz cans of crushed pineapple, drained
- 1 13.5 oz coconut milk
- water (see recipe for amount)
- ½ cup vegetable oil
- ½ cup grenadine (or juice from maraschino cherries)
- 2 ½ tsp orange extract
- 1 16 oz jar of Fluf
- 2+ cups confectioner’s sugar
- 2 sticks of butter, softened
- ¾ cup coconut flakes
- 5 tsp coconut flavored rum
- red food coloring
- yellow food coloring
- 25 maraschino cherries
Suzi & Scarlett, mixing the dry ingredients.
I know, that batter looks disgusting. I promise, it’s delicious!
- Preheat oven to 350º and line your cupcake trays with paper liners.
- Add the dry ingredients to a large mixing bowl and mix thoroughly.
- Pour can of coconut milk into a measuring cup. Add water into the measuring cup until it reaches 2 cups. (You’ll add ~¼ cup water.) Mix this into your dry ingredients.
- Add remaining wet ingredients into the mixture, and mix thoroughly with a whisk.
- Once mixed, pour into cupcake liners. Tip: transfer batter into a measuring cup to pour easier, and fill liners ¾ of the way.
- Bake for 20-24 minutes. Tip: test a cupcake with a toothpick or knife. If you poke it into a cupcake and it comes out clean, your cupcakes are ready!
Scarlett preparing to bake the maraschino cherries.
Stan’s sister joined us, too! Here, she’s preparing the frosting bag for Suzi.
- Line up 24 maraschino cherries on a baking sheet or cake pan and put them in the oven for 25-30 minutes. These can be in the oven at the same time as the cupcakes.
- In a mixing bowl or KitchenAid, mix together Fluff and softened butter.
- Adding the confectioner’s sugar: Start with 1½ cups, and add more as you need. You will most likely need 2 cups, possibly more.
- Add in the coconut rum.
- Add in the red and yellow food coloring to give the frosting a peachy color. We added around 2 drops of red and 4 drops of yellow.
- Optional: You may need to add more confectioner’s sugar to make up for the liquids.
- When your frosting has reached a consistency you are happy with, add in the coconut flakes and mix. If your frosting is runny and you’re nervous about adding more sugar, place it in the fridge for an hour or even overnight before your frost your cupcakes.
- Frost your cupcakes and top with a candied cherry! We stuck a few paper drink umbrellas on them, too. Enjoy!