Last week I posted those Dinosaur Key Lime Pie cupcakes and promised that there was more coming. This is what was coming! These might aesthetically be one of my favorite cupcakes yet.
I am super proud of these cupcakes, and right off the bat must give credit to my friend Brandon for giving me the idea of an upside down cupcake liner as a hula skirt. Who knows what I would have come up with if he hadn't suggested this ingenious little idea.
Taste pretty darn good too! They are coconut pineapple cupcakes with a light pineapple cream cheese frosting, topped off with toasted coconut and one tiny little flower sprinkle. And the skirts. And the umbrellas.
Coconut Pineapple Cupcakes
Makes 18. 350* for 14 minutes.
Recipe adapted from here.
2 c. flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1/4 cup light brown sugar
2 Tbsp. dark rum
2 large eggs, at room temperature
1 cup coconut milk + 3/4 cup sugar mixed in
3/4 cup chopped pineapple from a can, strained, no juice (save juice though)
2 tablespoons rum
2 tablespoons pineapple juice
1. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
2. Cream butter and sugar together in stand mixer. Add in rum and eggs.
3. In additions, add the flour mixture and the coconut milk mixture into the butter/sugar mixture in the stand mixture. Begin and end with flour.
4. Fold in chopped pineapple into batter.
(*The recipe I found says to chop it up finely. I love pineapple, so I definitely did not do that. A good thing too, since the cupcakes did not taste like coconut very much, but the pineapple chunks more than made up for it. )
5. Scoop batter into liners and bake, then remove from oven.
6. Before cupcakes are completely cool, use the pineapple juice/rum mixture and brush over the tops of the cupcakes. If they are still warm, the cupcakes will absorb the flavor and the moisture in almost immediately.
I had found a recipe that called for the use of pineapple preserves. I was really excited to try it and spent 2.5 weeks looking for it, going to 5 grocery stores... and nothing. So i had to use pineapple juice instead. Then literally 3 days after baking it i went to the Mexican grocery store and found it chilling on the shelf next to the Mexican caramel. *Sighs. Maybe next time.
Pineapple Cream Cheese Frosting
1.5 sticks unsalted butter
1.5 bricks of cream cheese
2 table spoons pineapple juice
3.5 c powdered sugar
Optional: Food coloring
1. Cream butter and cream cheese together.
2. Add in powdered sugar, 1/2 a cup at a time, and beat in mixer. Half way through, add your pineapple juice
3. Beat until fluffy.
4. Add in pink food coloring if desired.
5. Pipe frosting on top of cupcakes. I used a 1M Wilton tip on these.
Toasted coconut flakes
Cake Mate flower sprinkles
Green Wilton cupcake liners
Hawaiin themed colorful cocktail umbrellas
1. Toast coconut flakes in oven for 4-5 minutes, until lightly golden brown. Once cool, sprinkle on top of cupcakes.
2. Take your green liners and cut out the middle part -- where the cupcake is supposed to conventionally sit. Cut up the sides of the liners, but not all the way through. Tape onto the bottom part of each of your baked cupcakes.
3. Put one flower sprinkle on each cupcake.
4. Place one umbrella on each.
The toasted coconut was just perfect for these, and complimented the pineapple quite well.
And come on, aren't the skirts and umbrellas adorable together?
If this isn't tropical and Hawaiin I don't know what is.
I also got to use my cupcake stands! I put both these and the key lime cupcakes on a little table that had its own hula skirt and dinosaur confetti. Also, a Tiki guy candle for the birthday girl.
Miami Vice Dinosaurs in Hawaii Cupcakes? A success!!!