Updated: Jun 5, 2020
I stepped on the scale today and didn’t like what I saw. Williams Sonoma peppermint bark and the yummy home baked holiday cookies were there, on the scale, in bold numbers! It’s time to crumble up those left over cookies and toss them to the birds!
Today I’m making Pineapple Coconut Cupcakes using my Original Almond Cake batter and adding my new Coconut Extract. These cupcakes taste like a sunny Caribbean vacation, full of flavor and topped with a rich, fluffy coconut frosting. I was inspired by Imperial Sugar web site. I used their frosting recipe except I toasted the coconut to add more flavor and texture to the frosting. Perfect!
Bake… and share before you eat them all! A small act of kindness can make someone’s day!
Happy Sharing. Happy Baking! Pipka
For the cupcakes, use my Original Almond Cake recipe substituting my new Coconut Extract for the Almond Extract. Fold one 8oz.can drained crushed pineapple into the batter. Reserve the pineapple juice. Fill 16 cupcake liners 2/3 full and bake at 350 degrees for 30 minutes.
Let cool before frosting.
Pineapple Coconut Butter Cream Frosting
1/2 cup unsalted butter, softened
3 cups confectioners powdered sugar
1/2 teaspoon Pipka’s Coconut Extract
2 tablespoons pineapple juice
1/2 cup shredded coconut
dash of milk
Beat together butter, powdered sugar, coconut extract, pineapple juice, and milk until desired consistency. Sugar and milk can be adjusted to taste. Once cupcakes have cooled completely, frost with pineapple coconut butter cream icing. Place shredded coconut onto a plate. Gently roll the freshly frosted cupcakes through the coconut. Top with a small piece of pineapple, if desired.
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