Exotic Eats

While I was researching some "exotic" frostings, I came across two recipes that I really really wanna try! (: So I thought of posting the recipes, in case anyone is as adventurous as I am in the kitchen!

Usually I "cheat" and make most of my goodies out of a box. It's a little bit faster and allows me to focus more on embellishing the frosting, and add-on the the already prepared package mix :)

Pineapple Cupcakes & Pineapple Frosting:

• 1 package cake mix - any flavor will do, but since the pineapple will already pack a lot of flavor in, golden vanilla (or just plain vanilla) cake mix will work
  
• 1 package JELL-O Coconut Cream Instant pudding (this will turn the cupcakes flavor into a "pineapple coconut flavor, instead of strictly pineapple, so this addition is optional:)
• 1 8-oz. can crushed pineapple (keep the juice!:)
• 1 package (8-oz.) tub cream cheese
• 1/2 cup (1 stick) butter or margarine
• 1 package (16 oz) powdered sugar
• 1 cup thawed COOL WHIP whipped topping
• toasted coconut (if desired)

To Do:

• prepare the cake batter as directed (substituting the water ingredient for 1/3 cup less pineapple juice), also adding in the dry pudding mix
  
• fold in pineapple
• pour batter into baking cups - or make a cake!
• in a seperate bowl, beat the cream cheese and butter in a large bowl with a mixer until blended well
• gradually beat in the sugar
• whisk in the COOL WHIP

Now for the instructions the recipe DIDN'T mention (:

• preheat the oven to 350 degrees
• bake as directed by the box!
  

Tips & Tricks:

• I suggest adding a little bit of pineapple juice into the frosting mix as well
• Top the goodies with some bits of toasted coconut for a tropical look and taste!

And for the last one(:

Oreo Cupcakes:

• 1 stick unsalted butter, at room temperature
  
• 1 cup milk
  
• 2 tsp. vanilla extract
• 2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
• 1 tsp baking powder
• 1/2 tsp salt
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 1 package Oreos ( ~ 45 cookies)

To Make:

• preheat the oven to 350 degrees and insert liners into a muffin/cupcake pan
  
• twist apart 24 Oreos in half
• place the wafer with filling on it, in the liner, filling side up
• cut the remaining wafers in half
• save 24 halves to place in the frosting
• crush the other wafers also, for the frosting
• cut the remaining Oreos in quarters with a knife, toss with 2 Tbsp flour, and set aside
• in a large bowl, cream the butter until fluffy (about ~ 3-5 minutes). Add the milk and vanilla and mix it all to combine
• in another bowl, mix the flour, baking powder, and salt
• add the dry ingredients to the butter mixture and mix until integrated
• stir in sugar
• with an electric mixer on low speed, beat for 30 seconds
• turn the mixer up to medium and beat for 2 minutes
• add the egg whites and beat for 2 more minutes
• stir in the quartered cookies
• fill the cupcake liners 3/4 full, on top of the Oreo cooking half with filling
  
• bake for ~ 20 minutes or until toothpick inserted comes out clean

Cookies-n-Cream Frosting:

• 8 oz cream cheese at room temperature
• 1 stick butter at room temperature
• 1 Tbsp vanilla extract
• 3-4 cups powdered sugar

To make the frosting...

• cream butter and cream cheese until fluffy
• add vanilla extract
• slowly add the powdered sugar until desired consistency is reached

Top It Off!

• Once the cupcakes are completely cooled, frost them with frosting
• Top the frosted cupcakes with crushed and crumbled Oreos
• Place 1/2 an Oreo in the center of each cupcake

Enjoy,
em