Pina Colada Cupcake

For my senior project, of course I decided to cater a school function. This cupcake is the first of 3 that I prepared as a demonstration of what my future career will consist of. I have to say, this is one of the best cupcakes I made. Taking the typical coconut and pineapple flavors, summer came early this year for me =]. A coconut cupcake, pineapple filling and a pineapple cream cheese frosting dipped in coconut flakes, it feels like you're right on the beach as you take a bite! Enjoy.

Coconut Cupcake-

Ingredients

• 1 1/2 sticks unsalted butter, room temp
• 1 cup sugar
• 3 eggs, room temp
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 10 oz coconut milk
• 2 tsp coconut extract
• 1 tsp vanilla extract
• 2 tbs coconut cream
• 1/2 cup coconut flakes

Directions

Preheat oven to 350 degrees Fahrenheit. In a bowl, cream together the butter and sugar until light and fluffy. Add in each egg one at a time until fully incorporated. While the mixer is on, in another bowl sift together the flour, salt, baking powder, and baking soda. Set aside. Mix together the coconut milk, extracts and coconut cream. Alternate adding the flour mixture and the milk mixture to the batter. Mix until combined. When done, fold in the coconut flakes and pour the batter into cupcake tins. Bake for about 15 mins, or until a tooth pick comes out clean.

Pineapple Filling-

Ingredients

• 1/2 cup sugar
• 4 tbs flour
• 1 egg, beaten
• 1/8 tsp salt
• 1 cup diced pineapple
• 3/4 cup pineapple juice
• 1 tbs lemon juice
• 2 tbs butter
• 1 tsp cornstarch

Directions

In a double broiler over boiling water, mix ingredients until combined. Stir frequently until thickened. Take off the stove and cool completely.

Pineapple Cream Cheese Frosting-

Ingredients

• 1/2 stick butter, room temp
• 1 package cream cheese (8 oz) room temp
• 3 cups powdered sugar
• 4-6 tbs pineapple juice

Directions

With an electric mixer on medium, cream together the butter and cream cheese. Alternate adding the juice and 1 cup of sugar at a time. Keep adding until the right consistency is reached.

Assembly-

When the cupcakes have cooled, cut out the middle of each and spoon in about a teaspoon of filling into each. Cover with the bits that you cut out. Take the frosting and spread a generous amount on top of the cupcakes. Dip into shredded coconut and refrigerate.