My apologies if you came here expecting my usual Monday cocktail recipe. I’ve made cocktail cupcakes for you instead. And if you need a happy hour this afternoon, you can always make yourself a pina colada, call me, and I’ll bring the cupcakes.

Today marks the official end to our two weeks of winter vacation. Even though this week begins the first of about six weeks of craziness at work, I’m looking forward to it (of course, that could all change in a few days). I loved my time off, but I thrive on structure – it’s a Virgo thing. My weekly schedule is already posted on my fridge complete with color-coordinating highlighter markings (and I know I’m not the only one who goes as far to color code activities.) There is something about seeing that grid on my fridge with boxes broken down into hours that brings me comfort.

Speaking of comfort, these pina colada cupcakes also are jammed packed with comfort. I made these cocktail cupcakes as part of our New Year’s celebration and they did not disappoint. They coincide with Pantone’s color choice for 2010, turquoise. The children (yes, I fed them to children) said they tasted like cotton candy. Water is replaced with a cup of pineapple juice and a shot of coconut rum. I’m a huge fan of the turquoise and red color combo, which is why I opted for red polka dot cupcake liners (I also have a borderline obsession with polka dots.) These are the first coconut cupcakes of the month. The theme for both Cupcake Hero and the Martha Stewart Cupcake club is coconut – not my favorite I’ll admit, but who doesn’t love a little coconut rum?

Question of the day… Would I rather be eating these lounging on the beach in the Bahamas, or happily back in the office loving being back into my routine?? Hmmm…. Check with me on Friday.

Cheers to embarking on the first full week of 2010, complete with structure and routine – and who knows, maybe a little of the unexpected.  

Looking for more coconut cupcakes? Check out the Cupcake Hero Flickr group.

Pina Colada Cupcakes With Coconut Rum

1 box white cake mix (yes, I cheated and I’m proud of it! No one could tell!)

1 cup pineapple juice

1/3 cup coconut rum

eggs (according to package)

vegetable oil (according to package)

8 oz. can crushed pineapple in juice, drained well (optional)

1/2 cup shredded, sweetened coconut (optional)

 Directions: Add mix, eggs, and oil according to the package. Substitute water for 1 cup pineapple juice and 1/3 cup coconut rum. Blend well with electric mixer. Add pineapple (optional). Make sure it was well-drained and mix until just blended. Fold in coconut (optional). Bake according to the package instructions.

My Standard Buttercream Recipe – This tasted great with the cupcakes.

1/3 cup white Crisco shortening, softened

1/3 cup stick butter or margarine, softened

4-6 tablespoons cream, unwhipped (you can use half and half or milk)

Pinch of salt

1 ½ teaspoons vanilla

4 cups confectioner’s sugar, sifted

Ina a large bowl, using an electric mixer at medium speed, beat together shortening and butter. Add whipping cream, salt and vanilla and continue mixing until smooth (about 2 -3 minutes). Add in sifted powdered sugar, gradually, beat well until smooth and fluffly. To reach the consistency you need, you may need to add more confectioner’s sugar or cream. Add food coloring ( I used Wilton’s teal gel coloring) and blend well. Remember, gel or paste coloring will darken over time.