Pina Colada Mini Cupcakes – On days when you’re not lounging poolside with a tropical drink, these babies are the next best thing.
Pina Colada Mini Cupcakes
Pina Colada Mini Cupcakes – On days when you’re not lounging poolside with a tropical drink, these babies are the next best thing.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 36 cupcakes 1x
Ingredients
FOR THE CUPCAKES
1/4 c. canned coconut cream
1/4 c. canned coconut milk (from can of coconut cream)
1 c. granulated sugar
1/4 c. vegetable oil
1 large egg
1 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/3 c. pineapple purée (blend canned or fresh pineapple in a blender or food processor)
Sweetened shredded coconut, for garnish
Zest of 1 lime, for garnish
FOR THE FROSTING
1 c. chopped white chocolate (or chips)
1/2 c. pineapple juice
Instructions
- Make batter: Preheat oven to 350º (we used our Krups toaster oven for this recipe). In a medium mixing bowl, combine coconut cream (the thick white cream inside the can), coconut milk (liquid from same can) and sugar. Beat with a hand mixer until smooth.
- Add vegetable oil and egg to bowl and beat gently until combined. Mix in flour, baking powder, and salt until combined, then gently mix in pineapple purée.
- Spoon into mini muffin cups and fill until three-fourths full. Bake until a toothpick comes out clean, 12 to 15 minutes.
- Make frosting: Place white chocolate in a medium bowl. In a microwave, heat pineapple juice until scalding hot, 30 to 45 seconds. Pour juice over chocolate and place a plate on top to keep warm. Let sit 5 minutes, then whisk until smooth. Let thicken, 10 minutes.
- Once frosting has thickened, dip tops of cupcakes into frosting. Garnish with coconut and lime zest.
Keywords: cupcakes, desserts
Recipe by: Micah Morton