PINEAPPLE CUPCAKES

These Pineapple Cupcakes are fun and tropical! Pineapple-flavored cupcakes are filled with fresh pineapple and topped with coconut buttercream and toasted coconut. Best of all, they're finished with an adorable buttercream pineapple on top!This recipe uses pineapple Kool-Aid to flavor the cupcakes, but if you can find pineapple extract or flavoring, you can substitute 1.5 tsp of that instead. 

INGREDIENTS

FOR THE CUPCAKES:

  • 12 1/3 oz all-purpose flour (2.75 cups)
  • 2 ¼ tsp baking powder
  • ½ tsp salt
  • 8 oz unsalted butter at room temperature (1 cup)
  • 10 ½ oz granulated sugar (1.5 cups)
  • 2 packets pineapple Kool-Aid powder (.16 oz each)
  • 4 eggs at room temperature
  • 1 tsp vanilla extract
  • 8 fl oz milk (1 cup)

FOR THE BUTTERCREAM:

  • 6 fl oz pasteurized liquid egg whites (3/4 cup)
  • 24 oz powdered sugar (6 cups)
  • 1/2 tsp salt
  • 24 oz unsalted butter at room temperature (6 sticks)
  • 1 TBSP coconut extract

TO ASSEMBLE:

  • 1 cup pineapple chunks
  • 1 cup toasted coconut see Note below
  • Brown, yellow, and green gel food coloring

PINEAPPLE CUPCAKES #cupcakerecipes

INSTRUCTIONS

TO MAKE THE CUPCAKES:

  1. Line 24 muffin tins with cupcake papers and preheat the oven to 350 F. In a small bowl, sift together the flour, baking powder, and salt, and set aside for a moment.
  2. In a large mixing bowl, combine the sugar, room temperature butter, and pineapple Kool-Aid powder, and beat them together on medium speed until light and fluffy, for 3-5 minutes.
  3. Add the eggs, one at a time, beating well after each addition, then add the vanilla extract and mix it in.
  4. Full instructions visit @sugarhero

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