I made these for Emily's Moana 2nd Birthday last year, and they were THE BEST cupcakes I've ever made. It's not too sweet, the cake is dense and the frosting is WOW. It will make you day dream about Hawaii!
Ingredients:
1 2/3 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/8 tsp Baking Soda
1/4 tsp Salt
1/2 cup Unsalted Butter, softened
3/4 cup Granulated Sugar
2 large Eggs
1/3 cup canned Coconut Milk
1/3 cup Pineapple Juice (from can of crushed pineapple)
1/4 tsp Coconut Extract
1 cup well drained canned crushed pineapple (you'll need the larger can, the little one doesn't have enough)
Coconut Buttercream Frosting:
1 cup Butter, softened
2 tbsp canned Coconut Milk
3/4 tsp Coconut Extract
3 1/2 cups Powdered Sugar
3/4 cups sweetened Shredded Coconut
12 Maraschino Cherries and fresh Pineapple wedges (optional)
Instructions:
For the cupcakes: Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners, set aside.
In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
Use and electric mixer with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time.
Stir together coconut milk, pineapple juice and coconut extract.
Add 1/3 of the flour mixture to the butter sugar mixture and mix on low speed then add in 1/2 of the coconut milk mixture and mix until nearly combined, repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture.
Fold in crushed pineapple being careful not to over-mix the batter. Divide batter among the cupcake cups filling each nearly to the top. Bake in preheated oven, about 20 - 23 minutes. Cool in muffin tin several minutes then transfer to a wire rack to cool.
For the coconut buttercream: use an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy. Add in coconut milk, coconut extract and 1 cup of the powdered sugar and mix until combined, then add remaining powdered sugar and whip until light and fluffy.
Once cool frost with coconut buttercream, sprinkle shredded coconut over top, garnish with a maraschino cherry and a small pineapple wedge.
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