I call these my "Why doesn't it feel like spring yet?" cupcakes...I was hoping I could will spring to come through the power of cupcakes!...Didn't work it was like 20 outside today and we are suppose to get a snowstorm tomorrow... ANYWAYS...I love anything coconut, and anything pineapple! So combined I am one happy camper! One of my favorite drinks ever is a drink from Bahama Breeze. I don't remember what it is called but it is a pina colada layered with strawberry ice. So obviously I turned it into a cupcake! I didn't use any alcohol in this one since I did that last week and I don't want everyone to think I am trying to get them drunk! I plan on doing that another time though. I will say while the flavor was good this isn't a cupcake I am super proud of...This is only the second vanilla cupcake I have made during my challenge and both have been dry, so I am still on the hunt for the perfect vanilla cupcake. The pineapple filling I made was probably the best part of the cupcakes. It was almost like a lemon curd but with pineapple. The frosting was the same one I used for my chocolate covered strawberry cupcakes but I just added coconut extract. The frosting just didn't want to cooperate though! I don't really have much else to say about this cupcake. The recipe for the coconut cupcake was an Ina Garten recipe...I don't know what I was thinking...
Makes 24 Cupcakes...I also didn't add the almond extract
For The Coconut Cupcake:
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 2 cups, shredded coconut
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
For the pineapple filling:
- 1/2 C. sugar
- 4 Tbsp. flour
- 1 egg
- 1 C. crushed pineapple, drained
- 1/2 C. pineapple juice
- 2 Tbsp. butter
- In a saucepan combine all the ingredients except for the butter and stir frequently until the mixture thickens. Make sure the egg doesn't turn into scrambled eggs.
- Remove from heat and mix in the butter.
- Let cool completely before filling the cupcakes with it.
For the strawberry coconut cream cheese buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz (1 package) strawberry cream cheese, softened
- 3-4 cups powdered sugar
- 1-2 tsp coconut extract depending on preference
- 2 tbsp freeze-dried strawberries, pulverized.
- In a large bowl, cream together butter and cream cheese.
- Gradually add powdered sugar until completely combined.
- Add the coconut extract and mix till incorporated.
- Stir in powdered strawberries
- Frost how desired.