Pina Colada Cupcakes

Cake
1 box yellow cake mix
1/3 c melted butter, cooled
3 eggs
1 1/4 c crushed Pineapple with juice
2 tsp Vanilla

Cream Cheese Frosting
1/2 c butter, softened
8 oz Cream Cheese
1 tsp coconut
3-4 c Powdered Sugar

Coconut Curd
7-8 large egg yolks
1 1/4 c+2 T sugar
4 oz thick coconut cream or milk-just the thick part on top or coconut cream
Pinch of salt
1/2 c chilled, unsalted butter, cut up
You can add shredded coconut to this if you want

Maraschino Cherries and coconut for decoration

Cake
Preheat to 350 and line pans with cupcake wrappers.
Sift cake mix into bowl and set aside
In large bowl, combine butter, eggs, pineapple, and vanilla
Stir in cake mix until smooth
Fill liners 3/4 full and bake for 17-22 minutes, or until toothpick comes out clean
Let Cool

Curd
In a double boiler, bring water in bottom to a boil over medium/high
In medium sized metal or glass bowl, beat yolks and sugar until smooth and well mixed
Add lemon juice and salt, whisking well
DO NOT ALLOW WATER TO TOUCH BOTTOM OF TOP PAN
Cook, whisking constantly until thickened-about 20-22 minutes. Mixture will change from transluscent to opaque lighter yellow. It should coat the back of a wooden spoon, but be runny enough to pour. DO not let it boil or it will curdle.
Remove promptly from heat. Add butter gradually, one piece at a time, whisking well to combine
Allow each piece to melt completely before adding another.
Allow to cool, cover by placing plastic wrap directly on top of curd. It will continue to thicken. Transfer to an airtight container for storage.

Frosting:
Beat butter and cream cheese for 2 minutes until smooth
Add vanilla slowly
Add p. sugar until you get the consistency you want
If it gets too thick, add milk or cream a little at a time
Pipe on top of completely cooled cupcakes
Roll sides in coconut and top with cherry