Ingredients
Cupcakes
- 1 2/3 Cups flour
- 1 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 Cup unsalted butter softened
- 3/4 Cup sugar
- 2 eggs
- 1/3 Cup coconut milk strained
- 1/3 Cup pineapple juice
- 1/4 teaspoon coconut extract
- 1 Cup crushed pineapple well drained
Coconut Frosting
- 1 Cup butter softened
- 2 Tablespoons coconut milk strained
- 3/4 teaspoon coconut extract
- 3 1/2 Cups confectioners sugar
- 1 Cup shredded coconut optional
- maraschino cherries & fresh pineapple optional garnish
Servings: cupcakes
Instructions
- Preheat oven to 350 degrees and line a 12 cup muffin pan with liners and set aside.
- In a large bowl mix together the flour, baking powder, baking soda and salt.
- In an electric mixer, whip the butter and sugar until fluffy. Add eggs one at a time.
- In a large measuring cup mix the coconut milk, pineapple juice and coconut extract.
- Add approximately 1/3 of the flour mixture to the butter and mix on low until just combined. Then add half of the liquid mixture and beat until nearly combined. Repeat ending with the final 1/3 of the flour mixture.
- Fold in the crushed pineapple. Don't over mix. Divide among the cupcake liners, filling each almost to the top.
- Bake until toothpick inserted in the center comes out clean, about 19-22 minutes. Cool in tin for a few minutes before transferring to a wire rack.
- Once the cakes are cooled completely, frost with coconut icing and garnish if desired.
Coconut Frosting
- With an electric mixer beat the butter until fluffy. Add coconut milk, extract, and 1 C. confectioners sugar and mix until combined.
- Add the remaining confectioners sugar and whip until light and fluffy.
- Frost cupcakes and top with shredded coconut (optional) and cherries and pineapple (optional)
