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Strikingly Charming And Healthy Spring Cupcakes

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A great addition to your spring cupcakes collection.

The past few days have been very crazy with all the relatives and friends flying in for birthdays and anniversaries. And of course, the busiest part of the house was the kitchen and it was truly fun having a lot of people help in preparing awesome dishes and desserts.

I had a whole cake of chocolate mousse but everyone requested for some cupcakes especially the kids. So I had to oblige. Below were some of the recipes I was considering to bake. I actually made 2 out of the 5 choices. These are also actually a great add on to my collection of spring cupcakes and it will be for yours too.

Check them out and tell me what you think.


Coconut and Pineapple Cupcakes

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Ingredients:

1 cup all-purpose flour

a scant 3/4 cup sugar

1 1/2 t baking powder

a pinch of salt

3 T unsalted butter, room temp

1/2 cup coconut milk

1/2 t vanilla

1 egg

9 canned pineapple rings, chopped into small pieces (probably used 6)

desiccated coconut (or freshly grated for even better taste), to decorate

Coconut Frosting

2 cups powdered sugar, sifted

5 T butter, room temp

2 T coconut milk

 

Instructions:

Preheat the oven to 325F

Put the flour, sugar, baking powder, salt, and butter in mixer and beat on slow speed until you get a sandy consistency and everything is combined.

Mix the coconut milk and vanilla in a separate bowl, then beat into the flour mixture on medium speed until well combined. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with spatula).

Divide the chopped pineapple between the paper cases. Spoon the cupcake batter on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.

Coconut Frosting

Beat the powdered sugar and butter until the mixture comes together and is well mixed. Turn the mixer down to a slower speed and slowly pour in the coconut milk. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is very white, light and fluffy, 5-10 minutes.

When the cupcakes are cool, spoon the coconut frosting on top and finish with a sprinkling of coconut.

 

 

Go to the next page for more recipes…

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