Piña Colada Cupcakes

Ingredients

Cupcakes

  • 1 2/3 cups (236g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (156g) granulated sugar
  • 2 large eggs
  • 1/3 cup canned coconut milk (strain any lumps if there are any)
  • 1/3 cup pineapple juice (from can of crushed pineapple)
  • 1/4 tsp coconut extract
  • 1 cup (176g) well drained canned crushed pineapple (you'll need the larger can, the little one doesn't have enough)

Coconut Buttercream Frosting

  • 1 cup (226g) butter, softened (preferably 3/4 cup unsalted 1/4 cup salted)
  • 2 Tbsp canned coconut milk
  • 3/4 tsp coconut extract
  • 3 1/2 cups (426g) powdered sugar
  • 3/4 cup (60g) sweetened shredded coconut
  • 12 maraschino cherries and fresh pineapple wedges (optional)

Instructions

  • For the cupcakes: heat up kitchen appliance to 350 degrees. Line a 12-cup quick bread pan with cake liners, set aside.
  • in a very bowl whisk along flour, leavening, saleratus and salt, set aside.
  • within the bowl of an electrical stand mixer fitted with the paddle attachment, whip along butter and sugar till pale and flossy. combine in eggs one at a time.
  • in a very liquid cup stir along coconut milk, fruit crush and coconut extract.
  • Add 1/3 of the flour mixture to the butter sugar mixture and blend on low speed till nearly combined then add in 1/2 of the coconut milk mixture and blend till nearly combined, repeat method with flour and milk mixtures over again, then combine in last 1/3 of the flour mixture.
  • Fold in crushed pineapple being careful to not over-mix the batter. Divide batter among ready quick bread cups filling every nearly to the highest.
  • Bake in preheated kitchen appliance till pick inserted into center comes out clean regarding nineteen - twenty three minutes. Cool in quick bread tin many minutes then transfer to a wire rack to chill utterly.
  • Once cool frost with coconut buttercream, sprinkle cut coconut over high, garnish with a maraschino cherry and alittle pineapple wedge if desired.
  • For the coconut buttercream: within the bowl of an electrical stand mixer fitted with the paddle attachment whip butter till light-weight and flossy.
  • Add in coconut milk, coconut extract and one cup of the granulated sugar and blend till combined, then add remaining granulated sugar and whip till light-weight and flossy.  


source http://recipetocooking.blogspot.com/2019/03/pina-colada-cupcakes.html

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