Ingredients :
- 1 and 2/3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 large egg, room temperature
- 1/2 cup pineapple juice, 100% juice
- 1/2 cup coconut milk
- 2 teaspoons vanilla extract
- 3/4 cup unsalted butter, room temperature
- 3 cups confectioner’s sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
Method :
- Preheat oven to 350 degrees
- Line muffin pan with cupcake liners
- Make cupcakes: In a large bowl mix the flour, baking soda, baking powder and salt
- In a medium sized microwave-safe bowl melt the butter
- Whisk in the granulated sugar, brown sugar and egg
- Whisk in the pineapple juice, coconut milk and vanilla extract
- Mix the dry ingredients into the wet ingredients. Mix until no lumps are left
- Fill the cupcake liners 2/3 of the way full
- Bake for 20 minutes, until toothpick inserted in center comes out clean
- Cool on cooling rack completely before frosting
- Make the frosting: With an electric mixer or stand mixer beat the softened butter until smooth and creamy
- Add the confectioner’s sugar, cream, vanilla and coconut extract
- Beat at high speed for 3-4 minutes
- Frost cooled cupcakes
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