Keep reading for the complete recipe! ^_^
***Adapted from: Food.com***
INGREDIENTSFor the cupcakes
1/4 cup butter
1/2 cup sugar
1 egg
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/4 cup shredded unsweetened coconut
1 cup flour
10 oz canned pineapple
For the icing
1/8 c. butter, softened
1/2 package (4 oz) cream cheese, softened
1/2 tsp coconut extract ( optional)
1/2 tsp vanilla extract
1 Tbs coconut milk
2 c. sifted, confectioners' sugar
1 c. toasted shredded coconut for garnishing
DIRECTIONS
For the cupcakes
1. Preheat oven to 350F, line standard muffin pan with paper cups.
2. In a large bowl, cream butter and sugar until pale and fluffy.
3. Add eggs and vanilla, and beat well.
4. In a separate bowl, combine salt, baking powder, coconut, and flour.
5. Drain and finely chop pineapple, reserving juice (about 4 oz).
6. Add the flour mixture to the butter mixture alternately with the reserved juice.
7. Fold in pineapple, and fill muffin cups 2/3 full.
8. Bake for 20-25 minutes.
For the icing
1. Combine cream cheese, butter, vanilla, coconut extract, coconut milk and sifted powdered sugar and beat with electric mixer until smooth.
2. Spread frosting on cupcakes and top with toasted shredded coconut.
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