• 1. Preheat oven to 350 Deg F. Line two cupcake/muffin tins with paper liners.
• 2. In a medium bowl combine the flours, baking powder and soda and salt. Whisk to combine.
• 3. In a larger bowl cream together the butter, sugar and lime zest. This can be done with a hand mixer or with a stand mixer. Add the eggs in one at a time, mixing well between each addition, then add in the coconut rum and vanilla extract. Sift the flour mixture over the butter mixture and mix until almost combined. Add in the piña colada mix and mix on medium for about 30 seconds. Fold in the crushed pineapple.
• 4. Divide batter between prepared cupcake pans, ¾ of the way full or a scant ⅓ cup of batter. Bake for 15-17 minutes or until starting to turn golden and top bounces back when pressed lightly. Remove from oven and let cool in pans for 10 minutes then carefully remove to wire racks and cool completely.

Make the filling:

• 1. Bring the coconut milk and pineapple juice to a boil in a medium sauce pan then add in the haupia mix. Lower heat slightly and whisk until thickened. Remove from heat, stir in the rum, transfer to a bowl and chill until firm. The haupia rum filling can be made a day ahead of time.

Make the Frosting:

• 1. Cream the butter. Add the powdered sugar one half cup at a time until desired sweetness is reached. Add in ¼ cup of the pina colada mix, rum and vanilla extract. Whip again. If the frosting is too runny add in a little more powdered sugar to thicken up. Transfer to a piping bag fit with a large open star tip.

To assemble:

• 1. Using an apple corer or cupcake corer, remove a section of the cupcakes, and fill with about 1 tablespoon of the haupia filling. This is easiest done with a piping bag or a resealable bag with a corner trimmed off. Cover with a part of the core that was removed. Let chill in an airtight container for an hour
• 2. Crush the coconut chips in a shallow bowl. Pipe a circle of frosting around the edge then press into the chips. Pipe frosting around the cupcake leaving the coconut showing, about 2-3 more swirls. Press a maraschino cherry on top, a pineapple wedge, a short section of paper straw then the cocktail umbrella. Keep chilled until ready to use. If the pineapple wedge doesn’t press in easily use a knife to cut a small slit then press in the wedge.