Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top
Pineapple is a tropical fruit that contains bromelain, an enzyme that can tenderize meat and also help with digestion.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the crushed pineapple and coconut milk.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes.
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Transfer the cupcakes to a wire rack to cool completely.
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In a small bowl, mix together the powdered sugar and enough coconut milk to create a thick frosting consistency.
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Spread the coconut frosting on top of each cupcake.
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Sprinkle the sweetened shredded coconut over the frosting.
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Garnish with pineapple chunks if desired.
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Allow the cupcakes to rest for 30 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
