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The ingredients needed to prepare Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top:
- Take 1/2 tsp Baking powder
- Provide 1 2/3 cup Flour
- Provide 1/4 tsp Baking soda
- Prepare 1/2 tsp Salt
- Use 3/4 cup Packed light or dark brown sugar
- Use 1/4 cup Granulated sugar
- Get 1/2 cup Unsalted butter (melt!)
- Take 1 large egg (bring to room temp)
- You need 1/2 cup Pineapple juice
- You need 1/2 cup Coconut milk
- Take 2 tsp Vanilla extract
- You need Icing
- Prepare 3/4 cup Unsalted butter
- Get 3 cup Confectioners sugar
- Prepare 1/4 cup Heavy cream (or half and half)
- Use 2 tsp Vanilla extract
- Provide 1/2 tsp Coconut extract
- Provide 1 Salt (to taste)
Instructions to make Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top:
- Pre heat oven to 350. Line muffin tin with paper liners
- In a bowl. Combine flour, baking powder, baking salt and salt. Set aside.
- Melt the butter and whisk the granulated and light brown sugar into a bowl. Add the pineapple, coconut milk, vanilla while you continually whisk. Now add the dry mix while you continue to whisk. Do this for a couple minutes (depending on how fast you can go) until it's creamy with no chunks!
- Pour mixture 2/3 full in the muffin tin spots. Place in the oven. Cook for 20 minutes. Like with a toothpick to make sure it's cooked through, set aside to cool!
- Now this I didn't have a blender to use so it's possible without! For the icing. Whisk the softened butter. Combine all ingredients and whisk together until it reaches a light and fluffy-esque appearance.
- Decorate the top with the amazingly refreshing icing and some chunks from a pineapple (or a cherry!) everyone will love it!
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