Description
Tropical cupcakes with coconut and pineapple base, topped with creamy coconut frosting and festive garnishes.
Ingredients
Scale
- 1 large egg
- 5 large egg whites
- 3/4 cup cream of coconut
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 teaspoon rum extract
- 2 1/4 cups cake flour
- 1 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons butter
- 1 cup crushed pineapple
- 1/2 cup shredded coconut
- 8 tablespoons butter
- 8 ounces cream cheese
- 4 cups powdered sugar
- 1 tablespoon heavy cream
- pineapple triangles
- maraschino cherries
Instructions
- Preheat oven to 350°F and line muffin tins
- Mix eggs, coconut, extracts, and liquids
- Combine dry ingredients and butter
- Add liquids and mix until fluffy
- Fold in pineapple
- Bake for 20 minutes and cool
- Toast coconut until golden
- Prepare frosting by mixing ingredients
- Pipe frosting and decorate cupcakes
Notes
- Drain pineapple well
- Do not overmix batter
- Watch coconut while toasting
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 344
- Sugar: 39
- Sodium: 130
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 1
- Protein: 3
- Cholesterol: 45