2 1/4 c. sifted cake flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 c. sugar
1/3 c. oil
2 large eggs
1/2 c. canned pineapple, diced and patted dry
1 (13.5-ounce) can coconut milk (I used Pina Colada Mix)
Splash of dark rum (optional)
2 tsp. vanilla extract
Whipped vanilla frosting
1/2 bag of shredded coconut
Maraschino cherries, drained and dried
1. Preheat oven to 350 degrees and line cupcake pan with baking cups.
2. Combine flour, baking powder, and salt in a medium bowl and set aside.
3. Combine rum and coconut milk in small bowl, mix to combine and set aside.
4. Place sugar and oil in mixer and mix until well blended.
5. Add eggs, 1 at a time, beating well after each addition.
6. Add flour mixture and coconut milk mixture alternately to sugar mixture, beginning and ending with flour mixture.
7. Stir in vanilla and fold in pineapple.
8. Spoon batter into prepared pans. Tap the pans once on counter top to remove air bubbles.
9. Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean.
10. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
11. When cupcakes are completely cool, frost with whipped vanilla frosting and roll tops in shredded coconut. Top each with a cherry and serve with cut straws for a fun presentation
When I opened my can of coconut milk to make these cupcakes it looked WEIRD. I’ve never used coconut milk to make anything before so I didn’t know what it was supposed to look like. It was almost like a frosting consistency. Is it supposed to look like that or is it supposed to look like milk? I wasn’t sure, so I didn’t use it to make these cupcakes. Instead, we have had a pina colada mix in our fridge just sitting there for longest time, used that instead.
These cupcakes took about 25 minutes to cook instead of what the recipe called for which was 18-20. They turned out to be very moist. Almost too moist. I used the same amount of pina colada mix that the can of coconut milk was and only used half the can of pineapple. I think maybe next time I’ll use half of can of coconut milk and half the can of pineapple.
To pipe these cupcakes I used an 1M tip that I got at Michael’s to make the larger swirls. I learned that trick on another blog that I had read previously, so I just had to go out and buy that piping tip. I was surprised that I didn’t have it after buying all those cake decorating supplies for a cake decorating class that I took almost two years ago.