Yield: 12 cupcakes
Ingredients:
Cupcakes
- 1/3 cup (80 ml) unsalted butter, softened
- ½ cup (120 ml) sugar
- ½ cup (120 ml) brown sugar
- 2 eggs
- 1 teaspoon (5 ml) vanilla
- 2 cups (470 ml) flour
- 1 ½ teaspoons (7.5 ml) baking powder
- ½ teaspoon (2.5 ml) salt
- 1/3 cup (80 ml) coconut flakes
- 1 cup (240 ml) coconut milk
Filling
- 2 tablespoons (30 ml) sugar
- 1 can (19 ounce/538 ml) crushed pineapple, drained (juice reserved)
- 1 tablespoon (15 ml) white rum
Icing
- ½ cup (120 ml) butter
- 4 cups (1 L) icing sugar
- 2 tablespoons (30 ml) coconut milk
- 2 tablespoons (30 ml) pineapple juice (reserved from can)
- 2 drops red food colouring (plus more if needed)
- Toasted coconut flakes, to garnish
Method:
Let’s get baking!
Preheat oven to 350 F (175 C).
Cream butter with sugar and brown sugar in a bowl.
Add eggs and beat in.
Add vanilla and mix in.
In a separate bowl, mix together flour, baking powder, salt, and coconut flakes.
Pour flour mixture into butter mixture, beating.
Add coconut milk and incorporate.
Fill cupcake liners ¾ full of cupcake batter.
Bake 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
To make the filling, melt sugar in a saucepan.
Add pineapple.
Simmer until reduced.
Take off heat and stir in rum.
To make icing, cream butter in a bowl.
Add icing sugar a bit at a time until fully incorporated.
Add coconut milk and pineapple juice and stir in.
To get a light pink icing colour, add red food colouring to buttercream and mix through.
To assemble, use a small knife or small round cookie cutter to cut out the centre of cupcakes – making sure not to cut all the way to the bottom.
Use a spoon to fill holes with pineapple filling.
Top with icing and toasted coconut flakes.
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