Aloha Cupcakes

17 ingredients
4 steps

Ingredients

  • 1-1/4 cups cake flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 1 teaspoon coconut extract
  • 1/2 cup coconut milk
  • 1/2 teaspoon white vinegar
  • 1/2 cup shortening
  • 1/2 cup butter
  • 4 cups confectioners' sugar
  • 1/2 cup finely chopped fresh pineapple
  • 3 tablespoons unsweetened pineapple juice
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/2 cup coarsely chopped macadamia nuts, optional

Directions

  1. 1
    Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first four ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in remaining flour mixture, then remaining coconut milk mixture just until smooth.
  2. 2
    Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack.
  3. 3
    For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar a half-cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency.
  4. 4
    Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

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