Thursday, September 6, 2012

Pineapple Cupcakes with Toasted Coconut Buttercream Frosting

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Cupcakes are my fave, so when I spotted these pretties on Joy's Hope a few weeks ago I printed out the recipe to add to my "to make soon" cupcake list.
They have since been upgraded to my cupcake notebook. 
If you make the notebook, then you are definitely a keeper :)

Have you ever toasted coconut?
Well if not, you are in for a treat.  It will make your house smell amazing and you will want to stuff all of the leftovers in your mouth.  Not kidding.

Pineapple Cupcakes with Toasted Coconut Frosting
recipe slightly adapted from Joy's Hope

1 box of pineapple cake mix (I used Duncan Hines)
4 eggs
1 cup buttermilk
1/2 cup canola oil

Preheat oven to 350 degrees.  Line pan with cupcake liners.
Sift cake mix into a large mixing bowl.
Add eggs, buttermilk and oil.  Using an electric mixer, mix until ingredients are all combined.
Using a large cookie scoop, fill liners 2/3 full.  Bake for 18-20 minutes or until done.
Cool in pan for a few minutes and then place the cupcakes on a wire rack to continue cooling.

Coconut Buttercream Frosting

Toast coconut by placing the coconut on a cookie sheet ( I think I used about 2 cups).
Bake in a 350 degree oven for 5-10 minutes, stirring frequently until lightly toasted.
Set aside to cool.

For frosting:
2 sticks unsalted butter, room temperature
6 cups confectioners sugar
2 tsp. coconut extract
2-3 T whipping cream or coconut milk

Beat butter with an electric mixer for 2-3 minutes.  Add coconut extract and beat for another minute.
Add powdered sugar one cup at a time and then beat for another 2-3 minutes.  Add 2 - 3 T whipping cream to thin for piping. Frost cooled cupcakes (I used a Wilton 1M tip).  Sprinkle with toasted coconut.
Makes 24 cupcakes.

This box of treats went to a special nurse in our life.
The recipe for the raspberry cupcakes is here and the oreo recipe is here.
Printables available here.

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