I think my sister likes to bake even more than I do, so when she was in town for a few days, cupcake-making had to be on the agenda. Although she doesn’t like coconut, she figured this recipe would be a crowd-pleaser and it definitely was!
I was a little nervous as the cupcakes went into the oven because the batter seemed really heavy on the pineapple. They turned out beautifully, though, and I love how the flat tops were perfect for icing. The frosting didn’t taste very coconutty, so next time I might sub coconut extract for vanilla, or, as my sister suggested, use a little Malibu rum!
(adapted from Coconut & Lime)
10 oz (canned) crushed pineapple in juice (not heavy syrup!)
1 cups flour
3/4 cups sugar
2 tbsp vegetable oil
1 egg, at room temperature
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350. Line a 12-cup muffin tin with paper liners.
Mix the baking soda, flour, sugar and salt together with a fork.
Beat the oll and eggs together in a glass measuring cup and pour into the flour mixture.
Mix well, then add the pineapple and stir gently until combined
Pour into the prepared muffin tins, and bake 15-20 minutes or until the cupcake bounces back when you press lightly on the top (they’ll be pretty golden-brown when they’re ready).
Cool on a wire rack, and frost when completely cooled
(adapted from Epicurious)
1 stick butter
3 cups powdered sugar
3-4 tbsp coconut milk
1/2 tsp vanilla extract
1/2 cup sweetened flaked coconut
Preheat the oven to 300 F and spread the coconut onto a baking sheet. Toast for 4-8 minutes or until just golden, then remove and set aside to cool.
Beat the butter and powdered sugar together in the bowl of a stand mixer. Add the coconut milk about a teaspoon at a time until the icing has a smooth, creamy consistency. Beat in the vanilla.
Transfer the frosting to a piping bag, and pipe onto the cupcakes. Sprinkle with toasted coconut.