I'd like to request any cupcake recipes you might have with a tropical theme (including icing recipes!). Mango, banana, pineapple, coconut, lime or key lime, and even margarita-flavored. We're giving a tropical themed bachlorette party and we'd like togo with tropical cupcakes instead of a big cake. Thanks!

Here's a link to the CupCake Doctor's Key Lime Pie Cupcakes with Coconut Meringue

http://www.wchstv.com/gmarecipes/keylimepiecupcakes.shtml

hth

Lainee

Here's a Watkins recipe combination from years ago. You would have to watch them closely, as this recipe is usually baked in a bundt pan. You could substitute the lemon flavor for pineapple flavor, and make pina colada cupcakes. Add the flavorings to buttercream, with a little extra powdered sugar, to keep the consistency.

Theresa



FIVE FLAVOR CAKE

2 sticks (1 cup) butter or margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs, well beaten
3 cups all-purpose flour
1/2 teaspoon Watkins Baking Powder
1 cup milk
1 teaspoon each of Watkins Coconut, Rum, Butter, Lemon & Vanilla Extract

Cream butter, shortening, and sugar until light and fluffy. Add eggs, which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into prepared 10-inch tube pan (a Bundt pan must be 10 inches or hold 12 cups; an angel food pan may also be used) and bake at 325 degrees F for 1-1/2 hours or until cake tests done. Add glaze if desired. Cool in pan about 10 minutes before turning out.






SIX FLAVOR GLAZE

1 cup sugar
1/2 cup water
1 teaspoon each Watkins Coconut, Rum, Butter, Lemon, Vanilla & Almond Extracts.

Combine ingredients in heavy saucepan. Bring to boil, stir until sugar is dissolved. Pour on one half of the glaze while cake is in Bundt pan, and the other half when removed.

HUMMINGBIRD
1  ripe medium size banana cut in to 5-6 pieces
1  can shredded pineapple drained and juice reserved (you can use the juice in your frosting)
1 cup vanilla yogurt
1/2 teaspoon ground cinnamon
3 large eggs
1  package plain yellow cake mix

Blend the banana in a blender, then add the pineapple pulse until smooth about ten seconds, add the yogurt, cinnamon and eggs pulse until well combined about 30 seconds. Place the cake mix in a bowl and add the blended puree, stir with a wooden spoon and combine well, pour batter into cupcake liners, bake at 350oF for 20-25 minutes.
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Also, I've made a white cake and use orange/pineapple juice instead of water, and mix a little of the batter with a strong peach or apricot jello and marble it in. It's great!