1 2/3 cup flour
1 teaspoon baking soda
1teaspoon baking powder
1 teaspoon salt
1/4 cup sugar
3/4 cup packed brown sugar, I used light
1/2 stick unsalted butter, melted
1 egg, I used extra large, room temperature
1 8 ounce can crushed pineapple, do not drain
1/2 cup coconut milk
1/2 cup coconut rum, I used Malibu *Plus additional for brushing on top of cupcakes
1/2 cup coconut, shredded, sweet
Preheat oven to 350 degrees. Line tin with liners. In a medium bowl, add flour, baking soda and powder, sugar and salt and whisk together. Set aside. Combine melted butter with brown sugar together.
Using your mixer, combine egg, crushed pineapple, coconut rum, coconut milk. Add the brown sugar butter mixture and combine. Add the dry ingredients and mix well. Stir in the shredded coconut. Fill cupcake liners about 2/3 full. Bake for 19 minutes or until cake tester is in inserted and comes out clean. *As soon as the cupcakes come out of the oven, brush the tops of the cupcakes with additional Malibu rum. Cool completely before frosting. Yields 16 cupcakes.
8 ounces cream cheese, room temp
1 teaspoon vanilla extract
1 teaspoon coconut extract or coconut flavor
1/2 cup powdered sugar
3 Tablespoons Malibu Rum, optional
16 ounces of heavy whipping cream
Additional coconut to add on top of frosting.
Pineapple Chunks, optional garnish
Maraschino Cherries, optional garnish
In a chilled mixing bowl that has been chilled for 25 minutes, combine cream cheese and extracts. Add powdered sugar and rum. Add heavy whipping cream until stiff peaks have formed. Pipe on to cupcakes and garnish.
Adapted from The Crumby Cupcake