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