Pine Shine Cupcakes
Ingredients
- 1-1/4 cups cake flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup canola oil
- 1/4 cup Junior Walton’s Pine Shine Colada
- 1/2 cup coconut milk
- PINEAPPLE FROSTING:
- 1/2 cup shortening
- 1/2 cup butter
- 4 cups confectioners' sugar
- 1/2 cup finely chopped fresh pineapple
- 3 tablespoons Junior Walton’s Pine Shine Colada
- TOPPING:
- 1/2 cup sweetened shredded coconut, toasted
- 1/2 cup coarsely chopped macadamia nuts, optional
Directions
- 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 Junior Walton’s Pine Shine Colada; beat 1 minute more. Add half the flour mixture; beat on low speed. Add half of the coconut milk to batter; beat just until combined. Beat in remaining flour mixture, then remaining coconut milk 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 Junior Walton’s Pine Shine Colada 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.
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.