Ingredients
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1/3 cup (80 milliliters) unsalted butter, softened
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1/2 cup (120 milliliters) sugar
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1/2 cup (120 milliliters) brown sugar
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2 eggs
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1 teaspoon (5 milliliters) vanilla
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2 cups (480 milliliters) flour
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1-1/2 teaspoons (7.5 milliliters) baking powder
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1/2 teaspoon (2.5 milliliters) salt
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1/3 cup (80 milliliters) coconut flakes
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1 cup (240 milliliters) coconut milk
Filling:
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2 tablespoons (30 milliliters) sugar
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1 can (520 milliliters) crushed pineapple, drained (juice reserved)
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1 tablespoon (15 milliliters) white rum
Icing:
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1/2 cup (120 milliliters) butter
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4 cups (1 liter) icing sugar
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2 tablespoons (30 milliliters) coconut milk
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2 tablespoons (30 milliliters) pineapple juice (reserved from can)
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2 drops red food colouring (plus more if needed)
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Toasted coconut flakes (for garnish)
Directions
- Preheat oven to 350 F (180 C). Cream butter with sugar and brown sugar in a bowl. Add eggs and beat in. Add vanilla and mix in. In a separate bowl, mix together flour, baking powder, salt, and coconut flakes. Pour flour mixture into butter mixture, beating. Add coconut milk and incorporate.
- Fill cupcake liners 3/4 full of cupcake batter. Bake 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
- To make the filling, melt sugar in a saucepan. Add pineapple. Simmer until reduced. Take off heat and stir in rum.
- To make icing, cream butter in a bowl. Add icing sugar a bit at a time until fully incorporated. Add coconut milk and pineapple juice and stir in. To get a light pink icing colour, add red food colouring to buttercream and mix through.
- To assemble, use a small knife or small round cookie cutter to cut out the centre of cupcakes – making sure not to cut all the way to the bottom. Use a spoon to fill holes with pineapple filling. Top with icing and toasted coconut flakes.
