Voice of the Restaurant Industry
Reported by foodem.com, the online wholesale food marketplace-
Cupcakes have been trendy for several years now, and they are still going strong. The reason so many people love cupcakes is that with just a hint of creativity, they can be transformed into countless flavor combinations.
This recipe for Pineapple Coconut Cupcakes is a perfect example of inspiration coming from your very own pantry. When I realized that I had both dried pineapple and shredded coconut in my kitchen, I knew I wanted to pair them together in a dessert. While my go-to baked item is usually a cookie, I stepped outside my comfort zone to make cupcakes instead.
If you aren’t a seasoned baker, you will still ace this recipe. The cake recipe could not be more simple, and the added toppings are easy to prepare as well. If you prefer to make the cupcake and frosting from scratch, feel free to do so.
This piña colada-inspired dessert is the perfect way to celebrate the last few weeks of summer!
1 box organic white cake mix
1 ¼ cup water
1/3 cup vegetable oil
¾ cup of your favorite coconut-pecan frosting
½ cup dried pineapple, finely chopped
½ cup shredded coconut, toasted
Preheat oven to 350 degrees F. In a large mixing bowl, stir the cake mix, water, oil, and eggs until just combined. Into a greased muffin tin, pour batter into each well until filled 2/3 of the way. Bake for 19-20 minutes, or until a knife inserted into the center of a cupcake comes out clean.
Let cupcakes cool completely. Spread about a tablespoon of coconut-pecan frosting onto the top of each cupcake. In a nonstick pan over medium-high heat, cook coconut until lightly browned, stirring often. Sprinkle pineapple and coconut onto each cupcake, pressing lightly into the frosting to stick.
Makes about 18 cupcakes.
(Photo Source: Emma Waugh)