Pina-Colada-Cupcakes (Print Version)
Ingredients:
01 -
2 large eggs.
02 -
12 paper cupcake liners.
03 -
1 (20-ounce) can crushed pineapple in juice.
04 -
1 cup all-purpose flour.
05 -
1/2 cup bread flour.
06 -
2 teaspoons baking powder.
07 -
1/2 teaspoon baking soda.
08 -
3/4 cup granulated sugar.
09 -
1/4 cup packed light brown sugar.
10 -
1/4 cup canned coconut cream, well-stirred and at room temperature.
11 -
1/3 cup vegetable oil.
12 -
1 teaspoon vanilla extract.
13 -
1/4 cup reserved pineapple juice (from the can of crushed pineapple).
14 -
2 tablespoons granulated sugar.
15 -
2 tablespoons white rum.
16 -
16 tablespoons (2 sticks) unsalted butter.
17 -
1/4 teaspoon kosher salt.
18 -
5 cups powdered sugar (about 1 1/4 pounds).
19 -
1/4 cup canned coconut cream, well-stirred and at room temperature.
20 -
1/2 teaspoon coconut extract (optional).
21 -
1 cup unsweetened flaked coconut.
22 -
Fresh or unsweetened dried pineapple slices (optional).
Instructions:
01 -
Preheat the oven to 375°F and line a standard 12-well muffin pan with paper liners. Drain the crushed pineapple through a fine-mesh strainer, reserving the juice. In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, and baking soda. In a large bowl, beat the eggs, granulated sugar, light brown sugar, and kosher salt until smooth and creamy, about 3 minutes. Add 1 cup of the drained pineapple, vegetable oil, coconut cream, and vanilla extract. Beat until just combined. Gradually add the flour mixture, beating on low speed until just combined. Divide the batter evenly between the muffin wells, filling them about 2/3 full. Bake for 15 to 18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
02 -
In a small saucepan, combine 1/4 cup of the reserved pineapple juice and 2 tablespoons granulated sugar. Bring to a boil over medium heat, then reduce the heat and simmer until the sugar is dissolved. Add the rum and cook for 1 minute, then remove from the heat.
03 -
In a large bowl, beat the butter and kosher salt until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar, 1/2 cup at a time, until smooth. Add the coconut cream and coconut extract (if using) and beat until light and fluffy, about 3 minutes.
04 -
Brush the tops of each cooled cupcake with the pineapple rum simple syrup, if using. Frost the cupcakes with the coconut frosting, using a spatula or a piping bag. Garnish with unsweetened flaked coconut and pineapple slices if desired.