Coconut cream and pineapple turn this moist, vanilla cake into a pina colada extraordinaire.
Ingredients
Coconut-Pineapple Cupcakes
1-1/2 cups (341 g) unsalted butter, at room temperature
2-2/3 cups (540 g) granulated sugar
9 (275 g) egg whites, at room temperature
4½ cups (575 g) all-purpose flour
2 tablespoons (28 g) baking powder
1 teaspoon salt
1 can of coconut milk + (butter)milk, at room temperature
1 cup frozen pineapple chunks, pureed
2 teaspoons vanilla extract
Coconut Buttercream Frosting
½ can of Trader Joe's Coconut Cream Extra Thick & Rich
½ cup butter
3¾ cup powdered sugar
½ - 1 tsp vanilla, to taste
Sweetened, flaked coconut, optional garnish
Instructions
Coconut-Pineapple Cupcakes
Puree the frozen pineapple chunks in a food processor.
Mix the pureed pineapple and the coconut milk.
Add milk or buttermilk to reach 2 cups of liquid.
Beat the butter and sugar for five minutes or until pale and smooth.
Mix in the egg whites, until combined.
Alternate adding the remaining dry ingredients and wet ingredients, mixing just until incorporated.
Pour the batter into greased and floured cake pans or lined cupcake tins.
Bake the cupcakes for 15-20 minutes at 350 degrees, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
Coconut Frosting
Whip the coconut cream with the butter.
Add the powdered sugar and vanilla.
Continue beating the ingredients until a smooth, fluffy frosting has formed.
Spoon a dollop of frosting on the cooled cupcakes.
Garnish with sweetened, flaked coconut if desired.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/pina-colada-cupcakes/