Merry Christmas - Pina Colada Cupcakes with Nas Dean!!!

Hey everyone!

I hope you're all geared up and looking forward to the festive season!

KISS author Kimberly Lang with Nas
at the US conference earlier this year

I so have a treat for you this week. A while back I asked gorgeous reviewer, editor and book publicist Nas Dean to share a recipe and a little about herself and in my uselessness hadn't got it up on the blog - so what better time than Christmas?! I LOVE the sound of these cupcakes - especially given pineapple is my all time fave fruit! (Ok, it's tied with raspberries). But these sound uh-mazing!

Here's the how-to:


Pina Colada Cupcakes


2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

Directions-
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3. On low speed, mix in the oil and vanilla until blended.
4. Add in the pineapple and sour cream and mix until fully incorporated.
5. Add the flour mixture and blend until just combined and smooth.
6. Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7. Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8. Remove from pan and cool on wire rack.
9. Frost with Coconut Cream Cheese Frosting (recipe below)
Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
-or-
1 Tablespoon Dark Rum
Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).
Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas.

Nas (on the right) with New Zealand author Louisa George

I adore Nas - she's a fabulous advocate for our books and really, really knows her stuff. She's generous and kind - so be sure to follow her on Twitter and find her group on Facebook - I promise it'll be fun!

An avid and passionate reader of romance, Nas Dean loves reading and when not reading can be found gardening, her second favorite! She blogs at Romance Book Paradise,  and Romance Book Haven Befriend her on Facebook, follow her on Twitter or 'Like' the ROMANCE BOOK PARADISE Facebook page!

And you can join her Romance Giveaway group on Facebook for information on all the giveaways!

Her reviews can also be found at
·  Amazon.co.uk
·  Amazon.com
·  Barnes & Noble
·  Goodreads
·  Harlequin
·  Library Thing
·  Mills & Boon UK
·  My Shelfari