I love little cupcake stands. I love them but don't want to spend much for them.
Decided to make some myself - bought tiny wood candlesticks and bought different wood forms to glue on top.
Painted them different colors for a Summery look!
Since they looked so cute and bright, I needed a sunny recipe to display! My choice fell on Pina Colada Muffins - they were really tasty and I will make them again!
Pina Colada Muffins
adapted from Recipes to Share Bake Sale
2 cups all-purpose flour
3/4 cup sugar
1/2 cup flaked coconut (used unsweetened)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (didn't have sour cream so used low-fat yogurt)
1 can (8 ounces) crushed pineapple in juice, undrained
1/4 cup butter, melted
1/8 teaspoon coconut extract
Additional flaked coconut (optional)
1. Preheat oven to 350F. Spray 18 standard muffin cups with nonstick cooking spray or line with paper baking cups.
2. Combine flour, sugar, coconut, baking powder, baking soda and salt in large bowl; mix well.
3. Beat eggs in medium bowl with electric mixer at medium speed 1 to 2 minutes or until frothy. Beat in sour cream, pineapple with juice, butter and coconut extract. Add to flour mixture, beat just until combined. Spoon batter into prepared muffin cups, filling three-fourths full.
4. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. If desired, sprinke tops of muffins with additional coconut after 10 minutes. Cook in pans 2 minutes. Remove to wire racks; cool completely.