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coconut and pineapple cupcakes

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. 

(See the yummy pineapple at the bottom!?)

I used half the frosting for all 12 cupcakes and about 2/3 the pineapple called for.

Score – 9.0

adapted from The Hummingbird Bakery Cookbook

makes 12

Calorie estimate (based on recipe as written): 300/cupcake

Ingredients

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

1 egg

9 canned pineapple rings, chopped into small pieces (probably used 6)

desiccated coconut (or freshly grated for even better taste), to decorate

Preparation

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.

Coconut Frosting:

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.


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2 Responses to “coconut and pineapple cupcakes”


  1. 1 Billy May 13, 2011 at 9:12 pm

    Just finished trying this receipt and I have to say they are amazing. The Pineapple really makes the cupcake better making it so sweet and moist. The frosting is perfect too. Good call on reducing the amount. Nice work and photos!

  2. 2 viv February 8, 2012 at 5:56 am

    im so glad i stumbled upon your blog with lots of great recipes 🙂 ive been set on making a pinepple/coconut combo cupcake for a hawaiian themed party this weekend and have also decided on using the hummingbird bakery recipe too for the base (its one of my fav recipes!)…so was v surprised to see this!! think i will be using your frosting recipe (was thinking of a cream cheese frosting initially)…looks so good! (hopefully not too sweet?!)


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