Strawberry Pineapple Mango Rum Cupcakes

We made cupcakes yesterday.  They were wonderful.  Our inspiration came from here.  Ours is a somewhat lazier version, and also without coconut.

Ingredients: 

• Box of strawberry cake mix 
• 3 eggs
• 1/3 cup oil
• 1/3 cup mango rum (or whatever fruity flavor rum)
• 2/3 cup leftover pineapple juice and water 
• 1 fruitcup of chopped pineapple (you know, those little Dole fruit cups?) 

This recipe makes 24 cupcakes.


Step 1:  Pour the liquid from the pineapple fruit cup into a measuring cup.  You'll need this later.

Step 2:  Take the pineapple from the fruit cup, put it in a big bowl, and mash away.

Step 3:  Take the measuring cup with the pineapple juice and fill it with water, up until the 2/3 cup line.  Pour it into the bowl


Step 4:  Measure 1/3 cup canola oil and pour it in also.


Step 5:  Measure another 1/3 cup, this time of rum (YUM), and pour this in the bowl too.  It might all look like piss, but it's okay :)

We didn't drink any of the rum,  no of course not...

Step 6:  Add the 3 eggs and cake mix to the bowl.  Mix for 2 minutes, or until you can't see chunks of powder.  It'll still be rather chunky from the pineapple though.

Step 7:  Pour the batter into lined cupcake pans, bake for 20 minutes at 325 degrees, and eat!

Awweee aren't they pretty on the inside?

They turned out really good.  Ugly, but good.  I guess that's why people always cover their cupcakes with icing.  But we didn't want ours to be overly sweet, since it had the sweetened pineapple juice and rum already.  Honestly, the rum was kind of hard to taste...

Proud and perhaps slightly buzzed.