They were super easy to make (even for me). And, as a bonus, the accompanying recipe is for a topping rather than a buttercream, which I usually eschew.
Wherever the cake or frosting recipes called for crushed pineapple "in their own juice", I substituted coconut rum. This substitution seemed only to affect the topping preparation, requiring additional cook time.
Note: the cupcakes were a bit delicate so I would advise letting them fully cool while still in the circular confines of the cupcake pan. I didn't realize until it was too late, so mine were a little squishy. Fear not, they still tasted fantastic.
These look really yummy! Great job!
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