1/3 cup coconut rum (OR any rum you have on hand)
3/4 cup coconut milk
1/4 cup pineapple juice
1 tsp vanilka
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup + 3 tbs sugar
3 lg eggs
1 cup shredded coconut
1 cup crushed pineapple
in a small bowl, combine rum, coconut milk, pineapple juice & vanilla. set aside.
in a medium bowl, whisk together the flour, baking soda & salt. set aside.
in a lg bowl, beat butter & sugar until light & fluffy.
add eggs to the sugar mixture one at a time, beating well after each addition.
alternately add the flour mixture & the rum mixture, beating well after each addition.
fold in the coconut & pineapple.
fill cupcake liners 3/4 full.
bake at 350° for 25 minutes or until the cupcakes bounce back when lightly touched.
COCONUT CREAM CHEESE FROSTING
(Double this recipe if you like lots of frosting)
8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups 10x sugar
3 tbs coconut cream
mix cream cheese & butter until light & fluffy.
mix in 10x sugar a little bit at a time.
mix in coconut cream.
pipe or spread on cupcakes.
makes 18 cupcakes
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