Tropical Cupcakes

Tropical Cupcakes

Miz Helen's Kitchen

2 Dozen Cupcakes

Ingredients

The Cupcakes

2 cups all purpose flour, sifted

2 teaspoons baking soda

1 1/2 cups sugar

1/2 teaspoon salt

3 eggs

1/2 cup vegetable oil

3/4 cup coconut milk

1 teaspoon coconut extract

1 cup crushed pineapple, drained, reserving 3 tablespoons of the liquid for the frosting

The Frosting

3 cups confectioners sugar

1 cup butter, room temperature

2 teaspoons coconut extract

3 tablespoons reserved pineapple juice

1 tablespoon heavy cream

Finishing Sugar

Directions

The Cupcakes

You will need two mixing bowls

In a medium mixing bowl add the flour, baking soda and salt, blend well

In another bowl blend together oil, coconut milk, eggs and coconut extract, whisk in sugar

Add the wet ingredients to the flour mixture

Add the drained crushed pineapple and gently mix the batter

Line cupcake tins with paper liners

Fill the cupcake liner 3/4 full

Bake at 325 degrees for 16 to 18 minutes

Remove from oven and let cool before frosting

The Frosting

Cream the butter and confectioners sugar together, when well blended mix on medium speed for 3 minutes

Add cream, pineapple juice and extract

Frost the cupcakes that have been completely cooled to room temperature

Sprinkle the top with finishing sugar

If your frosting gets to hot, set it in the refrigerator for 5 to 10 minutes to cool it back to room temperature