Take a trip to the tropics with these super moist and delicious cupcakes - filled with strawberry, coconut and pineapple.
Course Dessert
Cuisine American
Prep Time 50 minutesminutes
Cook Time 22 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 24cupcakes
Author Deborah Harroun
Ingredients
Cupcakes
1 1/2cupsfresh strawberrieshulled
1/2cupcanned coconut milknot cream of coconut
1 1/2teaspoonscoconut extract
1/2teaspoonvanilla
2cupscake flour
2teaspoonsbaking powder
1/4teaspoonsalt
3/4cupunsalted buttersoftened
1 1/3cupsgranulated sugar
1whole egg
2egg whites
1/4cupwell-drained crushed pineapple in unsweetened juice
Frosting
1cupbuttersoftened
3 1/2cupspowdered sugar
1teaspooncoconut extract
1/2teaspoonvanilla
Garnish
toasted coconut
Instructions
Heat the oven to 350F. Put paper covers in 24 muffin cups. Set aside.
Place 1 1/2 cups of the strawberries In a blender or food processor. Cover and puree until smooth. (Puree should measure about 1 cup - if not, puree more berries.) Pour 2/3 cup of the puree into a small bowl. Stir in the coconut milk, 1 1/2 teaspoons coconut extract, and 1/2 teaspoon vanilla extract. (Reserve the remaining puree for the icing.)
In a medium bowl, mix together the flour, baking powder and salt. Set aside. In a large bowl, or the bowl of a stand mixer, beat the butter and sugar at medium speed for 2 minutes, until light and fluffy. Add the whole egg and the egg whites, 1 at a time, mixing well between additions. On low speed, add 1/3 fo the the flour mixture, followed by 1/2 of the strawberry-coconut milk mixture. Add another 1/3 of the flour, the rest of the strawberry-coconut mixture, then the rest of the flour. Beat just until blended. Fold in the pineapple.
Divide the batter among the prepared baking cups, filling each cup about 3/4 full. Bake until the centers spring back when lightly touched, about 18-22 minutes. Cool for 5 minutes, then remove from tins to cool completely on wire racks.
Make the frosting: In a medium bowl, beat the butter on medium speed until light and fluffy. On low speed, beat in the powdered sugar, 1/2 cup at a time. Mix in the coconut extract and vanilla extract, and 3 tablespoons of the reserved strawberry puree. Add more puree, if desired.
Frost each cupcake with the frosting, and garnish with toasted coconut.