Pina Colada Cupcakes

I was prepping some baked goods for my lil' brother's wedding ceremony since they were having a dessert bar for their guests.  It was an honor to be able to share my joy in baking and end their night on a sweet node because they were the sweetest couple. 

After 48 mini cupcakes were baked, there were still batter left from the mix.  What does one do when there are batter left from baking mini cupcakes?  Bake regular size cupcakes!  These are delicious Pina Colada Cupcakes...Mmm...

Pina Colada Panna Cotta

David loves Pina Colada and when I came across to this recipe from Bon Appetit Magazine, I have to make it! I didn’t have rum so I used a pineapple wine I recently bought from Hawaii. The recipe is below and David loved it, but I think it’s a bit on a sweeter side. What do you think?

Pina Colada
Serving: 6

(Adapted by: Bon Appetit)
Ingredients:
2 tsp – Gelatin (approximately 1 pouch)
2 Tbsp - Water
1 Cup – Crushed Pineapple w/ natural juice (no sugar added)
1 Cup – Cream of Coconut (usually found in the alcohol aisle)
1 Cup – Heavy Cream
¼ Cup – Rum
Ground Nutmeg

Procedure
1. Pour gelatin and water into a medium size pan, set aside and let sit for 15 minutes.
2. Combine crushed pineapple + juice, cream of coconut, heavy cream, ground nutmeg and rum altogether and puree.
3. Heat the gelatin until dissolve.
4. Mix gelatin into puree and stir until combine.
5. Divide the mixture into glass cups and refrigerate overnight.

(*NOTE: Serve it with extra pineapples on top)