Aloha Cupcakes
A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that these beauties took them to the tropics. —Shannon Dobos, Calgary, AB Prep: 20 min. • Bake: 15 min. + cooling Makes: 1 dozen
1¹ ₄ cups cake flour
1¹ ₄ tsp. baking powder
¹₂ tsp. baking soda
¹₂ tsp. salt
2 large eggs
³₄ cup granulated sugar ¹₂ cup canola oil
1 tsp. coconut extract
¹₂ cup coconut milk
¹₂ tsp. white vinegar
PINEAPPLE FROSTING
¹₂ cup shortening
¹₂ cup butter
4 cups confectioners’ sugar ¹₂ cup finely chopped
fresh pineapple
3 Tbsp. unsweetened
pineapple juice
TOPPING
¹ ₂ cup sweetened shredded
coconut, toasted
¹ ₂ cup coarsely chopped
macadamia nuts, optional
1. Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first four ingredients; set aside. Beat eggs and granulated sugar on medium speed 1 minute. Add oil and coconut extract; beat for 1 minute longer. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in remaining flour mixture, then remaining coconut milk mixture just until smooth.
2. Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake).
Cool on wire rack.
3. For frosting, cream shortening and butter until light and fluffy. Beat in confectioners’ sugar a half-cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners’ sugar and pineapple juice to reach desired consistency. 4. Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.
Per serving: 533 cal., 29g fat (11g sat. fat), 51mg chol., 287mg sod., 67g carb. (55g sugars, 1g fiber), 3g pro.
Test Kitchen tips:
• Do not substitute all-purpose flour. Cake flour is so magical in a white cupcake!
• No fresh pineapple? Use canned pineapple tidbits and juice instead.
• For topping, toast sweetened flaked coconut over medium-high heat in a small skillet for 3-4 minutes. Watch it very carefully, as it will start to toast quickly once it gets going.
• To toast coconut in the oven, bake in a shallow pan at 350° for 5-10 minutes, stirring occasionally.