Coconut Pineapple Cupcakes (Print Version)
# Ingredients:
01 -
1 1/2 cups regular flour.
02 -
2 large eggs.
03 -
3/4 cup packed dark sugar.
04 -
1/4 cup white sugar.
05 -
1/3 cup thick coconut milk.
06 -
1/3 cup juice from pineapple.
07 -
1/2 teaspoon regular salt.
08 -
1/2 cup butter, room temp.
09 -
1 1/2 teaspoons extract of coconut.
10 -
1 1/2 teaspoons baking soda.
11 -
20 oz crushed pineapple from a can.
12 -
1 tablespoon cornstarch for thickening.
13 -
2 tablespoons packed dark sugar.
14 -
1/2 teaspoon rum flavoring.
15 -
4-4.5 cups powdered sugar for frosting.
16 -
1 cup room-temperature butter for frosting.
17 -
2-3 tablespoons jelly made from blackberries.
18 -
1 teaspoon fresh lemon juice.
19 -
Coconut shavings to sprinkle on top.
20 -
1 cup fresh blackberries, washed.
# Instructions:
01 -
Chop up the coconut flakes until fine.
02 -
Combine pineapple mixture and cook until it's thick.
03 -
Puree blackberries, then strain out the seeds.
04 -
First, mix butter with sugars. Next, add liquids, then stir in dry stuff.
05 -
Spoon into cupcake molds and bake for 14-15 minutes at 375°F.
06 -
Whip butter, powdered sugar, and blackberry puree together.
07 -
Cut out the centers and spoon in pineapple filling.
08 -
Frost cupcakes, then add coconut shreds and fresh berries on top.
# Notes:
01 -
Stays fresh up to 5 days at room temperature.
02 -
You can prep the parts ahead of time.