Piña Colada Cupcakes with Pineapple Trehalose Frosting

Who doesn't love coconut cake. At least I love coconut cake. I grew up hearing my dad talk about his mom making a most excellent coconut cake. It was one of his favorites. 

I adapted these pina colada cupcake recipe from the coconut cake recipe here which was adapted from a recipe at Make it Paleo . 

I made this coconut cake and took it to work to share. BTW, if you are ever near my office on Tuesday or Wednesday, you could possibly taste test whatever I am currently test baking. My sister tasted the cake and suggested the addition of pineapple might add a new dimension to the already delicious cake. This was all I needed to try something different. According to the taste testers, it is a WINNER! Here is my adaptation.

Piña Colada Cupcakes

Makes 24 cupcakes

Ingredients

• 3/4 cup coconut oil, melted but not hot
• 1 cup maple syrup
• 10 eggs
• 1 Tbls vanilla Extract
• 3/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp sea salt
• 2/3 cup crushed unsweetened*pineapple, well drained (place in sieve and press juice out of the pineapple)
• 1 cup shredded coconut (unsweetened)

Instructions

1. Preheat oven 325 degrees.
2. Line cupcake tins with silicone cupcake cups or papers
3. In small bowl combine all the dry ingredients and set aside
4. In medium bowl combine the eggs, maple syrup vanilla. Fully incorporate.
5. While blending slowly add the coconut oil.
6. Add the dry ingredients, incorporating completely.
7. Stir in drained pineapple and shredded coconut
8. Let batter set for about 5 minutes to thicken.
9. Stir again and fill cupcake papers about 2/3rd full.
10. Bake 18 to 23 minutes.
11. Let cool completely the frost with pineapple trehalose frosting (recipe below)

*I used frozen pineapple chunks from Costco. I tossed a couple handfuls into a food processor to crush.

Pineapple Trehalose Frosting

Ingredients

• 2 cups Trehalose
• 1/4 cup freeze dried pineapple
• 1/2 cup unsalted Kerry Gold Butter
• 1 tsp vanilla extract
• 1/2 tsp orange extract
• 1 to 4 Tbls hot water

Instructions

1. Measure trehalose and freeze dried pineapple into blender and blend for 20 seconds to 90 seconds, depending on the power level of your blender. I use a Vitamix which takes about 20 seconds.
2. Dump trehalose and pineapple into bowl.
3. Using a hand mixer, add butter and extracts.
4. Slowly add hot water 1 Tbls at a time while blending with hand mixer.
5. Add enough water to desired frosting consistency.
6. Frost cooled Piña Colada Cupcakes with Pineapple Trehalose Frosting.

The pineapple was just what this recipe needed to pop on the tastebuds!

What is your cupcake recipe?

ENJOY!!