- All-Purpose Flour
- Baking Powder
- Brown Sugar
- Unsalted Eggs
- Vanilla Extract
- Crushed Pineapple
- Maraschino Cherries
You’ll need some all-purpose flour baking powder some salt a little bit of bringing of the sugar some brown sugar and some some softened butter that’s unsalted eggs vanilla extract and I’ve got some crushed pineapple in its juice right over here that’s it the first thing you wanna do is get your oven preheated to 350 you also wanna make sure you have a muffin tin or a cupcake tin spray with them some nonstick spray if,I’m gonna take my butter that’s been a little chew it’s in the room temperature a little too long because. I had any other stove and as you can see there’s stuff cooking back there so it was really really hot but it’s all good.
We want to take both kinds of sugar and I’m going to mix this together really well till it’s all really well combined and I need my eggs I’m just a splash of vanilla extract and then I’m going to mix this together again until the eggs are really well makes them combined and add in my dry ingredients that just makes the baking powder the salt together with my spoon with the flour just to mix it a little bit. I’m going to add in my pineapple.I’m going to add all of it because you can surprise.
Sometimes you need a little more sometimes you need a little less so for now I’m going to just add half of it bring this up mix it and see where we are that’s looking gorgeous you can see the pieces of pineapple running through the batter which is exactly what I want so I’m just going to take my handy dandy ice cream scoop and I’m going to divide two batter evenly among my little my fish in now these are going to go in my preheated oven to 350 for around 20 minutes or until they’re fully cooked through and I’m gonna let them cool completely before we make our gorgeous coconut butter cream my cupcakes baked for 20 minutes and I’ve let them cool completely I only have a few here to frost but don’t worry I will frost the rest later.
I just feel like they look so pretty like this on this platter but anyway to make the coconut buttercream you’ll need just very few ingredients you’ll start off with some confectioner sugar and a pinch of salt and have some shredded sweetened coconut this is going to go for the top and just like a maraschino cherries this will be for the topping I’ve got coconut extract and unsalted butter that’s been softened different temperature or you want to make sure that it’s like the perfect the texture of the butter has to be like really really a room temperature it can’t be too cold and it cannot be too warm because otherwise you put a cream one turn out so now. I’m going to add in my coconut extract now for vanilla extract you guys know I never measure.I just kind of like dump in there and it’s good to go when it comes to other extracts like coconut almond peppermint that I’ve shared you know different recipes and all that along the years here with you guys you have to measure because it can absolutely overpower the dish.I understand with a quarter teaspoon and then once but the buttercream is together.I’ll taste it and if, I feel like I want a little bit of stronger a coconut flavor.
5I’ll add a little bit more but for now I’m going to just add a quarter teaspoon and it should be plenty so, now I’m going to just give this a heads up and get the butter mix a little bit. I’m gonna add in the salt and the confectioner sugar now butter cream is like the icing you have on a wedding cake it’s really really rich it’s really really sweet but it is something you eat like once in a blue moon now I’m going to add in just a little bit of milk as well about a tablespoon we’re going to put this up and now this needs to mix for a good well sometimes it’s four minutes sometimes it takes longer than that you want this to be really light and I was like fluffy and you don’t want it to be so grainy from the sugar to let it mix mix mix until it’s the perfect consistency.
I’ll show you what it looks like when it’s there be patient because it could take a long time and it could split halfway through you just keep mixing until you reach a really light that’s white fluffy texture that looks magnificent this is what buttercream should look like let’s get it out of here Oh every time I look at it I just I’m just in awe how beautiful it is look off the thickness look at that oh it’s just perfection absolutely perfection I have given this a taste and the coconut is plenty for me but again if you want a stronger from a coconut in I’m just taking my spatula and I’m just mixing the bottom now this is a really really sweet defrosting so you don’t need a ton to frost your cupcakes.
I don’t put a too too much on there oops come on lar I got a disposable piping bag here just fit it with a plain round tip. I’m just going to put my buttercream in here. I’m not gonna put all of it because I’m going to frost the other ones after I just want to get these done because I’m so excited now really a cocktail into a cupcake is like genius if, you want to see other cocktails turn into cupcakes and let me know which kind down below and I would love the challenge okay that’s pretty much all I’m gonna do it doesn’t have to be perfect because I’ll show you what I’m going to do in just a minute you can see.
I’m not putting a ton because it’s so sweet and the coconut is really strong and you don’t want it to completely overpower everything else so trust me. when I tell you that a little bit does go a really long way and I’m going to just take one now and then dunk it look at that mmm or you can sprinkle it you know the world is your pickle if, you don’t mind your platter getting dirty and sprinkle it on but up to you and because no cocktail is ever complete without a cherry. we’ve got some maraschino cherries look at that it’s like a party in a cupcake now tell me you would love showing up to parties with these babies.