Island Dream Cupcakes (Pineapple & Coconut)
INGREDIENTS
  • Cooking Time: 20
  • Servings: 12
  • 1 ¼ cups flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 7 tablespoons of butter, at room temperature
  • ¾ cup of sugar
  • 2 large eggs
  • 2/3 cup of (full fat) coconut milk (not cream)
  • ½ teaspoon vanilla
  • ½ teaspoon coconut extract
  • 1 recipe for Pineapple Frosting (see recipe)
DIRECTIONS
  1. In the summertime I love anything to do with coconut. To me coconut is a true summer staple. I make these cupcakes all the time and I hope all of you enjoy them as well.
  2. 1 ¼ cups flour
  3. 1 teaspoon baking powder
  4. Pinch of salt
  5. 7 tablespoons of butter, at room temperature
  6. ¾ cup of sugar
  7. 2 large eggs
  8. 2/3 cup of (full fat) coconut milk (not cream)
  9. ½ teaspoon vanilla
  10. ½ teaspoon coconut extract
  11. Heat the oven to 350F degrees. Line a cupcake pan with 12 liners, set aside. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping the bowl after each addition. Add the flour mixture in 2 batches alternating with the milk. Add the vanilla and coconut extract.
  12. Divide the batter among the liners. Bake until golden, about 20 minutes. Let cool in pan for a few minutes, and then transfer to a wire rack to cool completely.
  13. *If coconut in the cake and the frosting is too much for you, you can omit the coconut in the frosting. Still just as good.*
  14. Pineapple Frosting
  15. 3 tablespoons of meringue powder
  16. ½ cup of cold water
  17. 2 cups of sugar
  18. ¼ cup corn syrup
  19. ½ cup of water
  20. ½ cup of diced pineapple
  21. 2 cup of flaked coconut
  22. Beat meringue powder and cold water until stiff, about 4 minutes. In a medium saucepan, mix the sugar, corn syrup, and water. Bring to boil and cool slightly. With the mixer on low speed, slowly add the syrup mixture to the meringue. Then beat on high for 4 minutes, until stiff and glossy. Fold in the pineapple. Place a generous amount of icing on cupcake and lightly press coconut to the icing. Store at room temperature.
RECIPE BACKSTORY
In the summertime I love anything to do with coconut. To me coconut is a true summer staple. I make these cupcakes all the time and I hope all of you enjoy them as well. *If coconut in the cake and the frosting is too much for you, you can omit the coconut in the frosting. Still just as good.*