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Store This, Not That! > Blog > Cooking with Food Storage > Food Storage Pina Colada Cupcakes
June 7th, 2012

Food Storage Pina Colada Cupcakes

So sorry for the lack of posting lately.  Life has a way of getting in the way sometimes!  But I promise to make it up with this post!  If your like pina coladas…buh bum…and dancin’ in the rain…I mean… and eating cupcakes duh dum… This will blow your mind!  I came up with this recipe when my four year old daughter had a friend over who loves cooking…and is allergic to milk.  I wanted to make a fun summer-like dessert that any kid would enjoy (what four year old doesn’t love a cupcake?) and would also incorporate food storage.  The coolest thing about it is that I used the Spiff-E-Whip for the frosting (think cool whip in powdered form) which is pretty much lactose free (just contains whey).  You may remember a few months ago during “Let them eat cake month” where I showed how you can make your own cakes and cake mixes from scratch (download free handout HERE) and this is just another great from scratch cake to add to your arsenal.  Super yummy, ultra impressive looking, and all from my pantry…just how I like it!
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FOOD STORAGE PINA COLADA CUPCAKES

 

Food Storage Pina Colada Cupcakes
Recipe Type: Dessert
Author: Crystal
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 24
Have a fun summer treat with your food storage!
Ingredients
  • 2 1/4 C. white flour
  • 1 2/3 C. sugar
  • 2/3 C. shortening white bean puree
  • 1 can coconut milk
  • 3 1/2 t. baking powder
  • 1 t. salt
  • 1 t. coconut extract (or vanilla if it’s all you’ve got)
  • 5 egg whites (or 2 T. dry egg white powder + 1/3 c. pineapple juice reserved from crushed pineapple)
  • 1 can crushed pineapple, drained
Instructions
  1. Heat oven to 350 degrees.
  2. Beat all ingredients except egg whites together in large bowl for about 30 seconds. Beat on high speed 2 minutes.
  3. Beat in egg whites on high speed 2 minutes. Pour into prepared cupcake pans (be prepared, this makes a FULL 24 cupcakes)
  4. Bake for 20 minutes or until toothpick inserted in center comes out clean.
  5. Top with Cool Whip or prepared Spiff-E-Whip, pineapple wedge and maraschino cherry.
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2 Comments

  • Adrienne Pugmire

    June 9, 2012 at 4:07 pm

    Have you been able to find Spiff e Whip at General Grocery stores like Walmart?  I would love to get some.  I may order if not available in the stores.  Just thought I ask, because you would know.  Thanks for all the great recipes.  We are enjoying your spring summer meals without turning on the oven.  You are the best!

  • DJ

    July 3, 2012 at 6:44 am

    Crystal,

    Love your website and have followed it for a very long time.  I think this recipe is awesome, but whey is not something people with lactose intolerance can have, let alone milk allergy.  The recipe for the cupcakes looks fine, but the Spiff-E-Whip would not be good for people with this condition.  My son and I suffer with it and we do not eat whey (whey contains up to 75% lactose).  You learn that milk is milk is milk in any form.  Your friend might be able to get away with it here and there, but just wanted to make sure people are clear that Spiff-E-Whip is not a dairy-free product and whey is mostly lactose.  

    Good job on everything you do!  🙂

    DJ

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