I never get tired of making cupcakes! Today the theme was pina colada.
For the cupcakes, I used this recipe for pineapple cake, filling the cups about halfway and baking for 22 minutes instead of the longer time listed for a sheet cake. I also omitted the sauce that the recipe recommends because I prefer frosting and I thought having both would be overkill.
The cakes turned out wonderfully. My only wish is that the pineapple flavour was a bit stronger. I'm not sure how I could adapt the recipe to do that though since the pineapple is the only liquid in the recipe and I'm not aware of the existance of pineapple extract. I would love any suggestions.
The frosting is a coconut buttercream. I'm really pleased with how it turned out. Here is the recipe:
1/2 cup butter (salted, room temperature)
1/2 cup shortening
1/2 large bag of icing sugar (500g)
1 1/2 tsp coconut extract
3 Tbsp milk
1/2 cup shredded coconut
Beat butter and shortening on low until light and fluffy (about a minute). Add coconut extract and beat until combined. Add icing sugar about 3/4 cup at a time, beating until combined after each addition. Add milk, 1 Tbsp at a time, mixing until combined after each addition. You may need more or less milk to get a nice consistency. Add coconut and mix until combined.
I also toasted some more shredded coconut which I sprinkled on top of the frosted cupcakes. I did this by placing it in a frying pan and sauteeing over medium heat for a few minutes.
Both the cupcakes and the frosting turned out light and fluffy. The cupcakes are moist and the flavor of the frosting is amazing. They just keep getting better and better!