ALOHA CUPCAKES RECIPE

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first four ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in remaining flour mixture, then remaining coconut milk mixture just until smooth.
• Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack.
• For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar a half-cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency.
• Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.
• Yield: 1 dozen.
• Test Kitchen tips
• Do not substitute all-purpose flour. Cake flour is so magical in a white cupcake!
• No fresh pineapple? Use canned pineapple tidbits and juice instead.
• For topping, toast 1/2 cup sweetened flaked coconut by heating over medium-high heat in a small skillet for 3-4 minutes. Watch it very carefully, as it will start to toast quickly once it gets going.
• Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
• Originally published as Aloha Cupcakes in Taste of Home
• February/March 2018
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