Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top.
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pineapple & coconut cupcake w/ coconut frosting & pineapple shredding on top. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top is one of the most well liked of current trending foods on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top is something that I have loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have pineapple & coconut cupcake w/ coconut frosting & pineapple shredding on top using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top:
- {Make ready 1/2 tsp of Baking powder.
- {Take 1 2/3 cup of Flour.
- {Prepare 1/4 tsp of Baking soda.
- {Get 1/2 tsp of Salt.
- {Make ready 3/4 cup of Packed light or dark brown sugar.
- {Get 1/4 cup of Granulated sugar.
- {Prepare 1/2 cup of Unsalted butter (melt!).
- {Get 1 large of egg (bring to room temp).
- {Take 1/2 cup of Pineapple juice.
- {Make ready 1/2 cup of Coconut milk.
- {Make ready 2 tsp of Vanilla extract.
- {Get of Icing.
- {Take 3/4 cup of Unsalted butter.
- {Make ready 3 cup of Confectioners sugar.
- {Prepare 1/4 cup of Heavy cream (or half and half).
- {Take 2 tsp of Vanilla extract.
- {Prepare 1/2 tsp of Coconut extract.
- {Make ready 1 of Salt (to taste).
Steps to make Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top:
- Pre heat oven to 350. Line muffin tin with paper liners.
- In a bowl. Combine flour, baking powder, baking salt and salt. Set aside..
- Melt the butter and whisk the granulated and light brown sugar into a bowl. Add the pineapple, coconut milk, vanilla while you continually whisk. Now add the dry mix while you continue to whisk. Do this for a couple minutes (depending on how fast you can go) until it's creamy with no chunks!.
- Pour mixture 2/3 full in the muffin tin spots. Place in the oven. Cook for 20 minutes. Like with a toothpick to make sure it's cooked through, set aside to cool!.
- Now this I didn't have a blender to use so it's possible without! For the icing. Whisk the softened butter. Combine all ingredients and whisk together until it reaches a light and fluffy-esque appearance..
- Decorate the top with the amazingly refreshing icing and some chunks from a pineapple (or a cherry!) everyone will love it!.
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