Coconut and pineapple give these cupcakes a tropical flavor. Think pineapple-upside-down cake meets smooth coconut cream. Or piña colada in cupcake form. Who’d say no to that? These are definitely rich! But so tasty that even my Japanese friends (who claim to find American treats far too sweet) went for seconds.
I used half the frosting for all 12 cupcakes and about 2/3 the pineapple called for.
Coconut and Pineapple Cupcakes
adapted from The Hummingbird Bakery Cookbook
Calorie estimate (based on recipe as written): 300/cupcake
1 cup all-purpose flour
a scant 3/4 cup sugar
1 1/2 t baking powder
a pinch of salt
3 T unsalted butter, room temp
1/2 cup coconut milk
1/2 t vanilla
9 canned pineapple rings, chopped into small pieces (probably used 6)
desiccated coconut (or freshly grated for even better taste), to decorate
Preheat the oven to 325F
Put the flour, sugar, baking powder, salt, and butter in mixer and beat on slow speed until you get a sandy consistency and everything is combined.
Mix the coconut milk and vanilla in a separate bowl, then beat into the flour mixture on medium speed until well combined. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with spatula).
Divide the chopped pineapple between the paper cases. Spoon the cupcake batter on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.
2 cups powdered sugar, sifted
5 T butter, room temp
2 T coconut milk
Beat the powdered sugar and butter until the mixture comes together and is well mixed. Turn the mixer down to a slower speed and slowly pour in the coconut milk. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is very white, light and fluffy, 5-10 minutes.
When the cupcakes are cool, spoon the coconut frosting on top and finish with a sprinkling of coconut.