Two weeks ago, I spent a weekend in Phuket with dear friends. It was a great respite from the busy city touring I'd done in Hong Kong and Bangkok and the perfect way to end a trip to Southeast Asia.
We spent mornings at our pool, afternoons at the beach,
The recipe is modified from others for pineapple coconut cake and coconut cream cheese frosting.
Yield: 18 Cupcakes
Ingredients:
- 2 cups
all-purpose flour
- 1 teaspoon
baking powder
- 3/4 teaspoon
baking soda
- 1/2 teaspoon
salt
- 1 stick (8
Tbsp.) unsalted butter, softened
- 1/4 cup
light brown sugar
- 1 Tbsp. rum
- 2 large
eggs, at room temperature
- 1 cup cream
of coconut
- 1/2 cup canned
crushed pineapple, strained, juice reserved
Toppings:
- maraschino
cherries
- pineapple
wedges
- toasted coconut
Instructions:
Preheat oven to
350°F. Prepare cupcake pans with liners.
Whisk together
flour, baking powder, baking soda, and salt in a medium bowl. In a stand mixer,
beat butter and brown sugar at medium speed until pale and fluffy. Add eggs,
one at a time, then add rum and cream of coconut. Mix until combined. Add
dry ingredients, half at a time, mixing and scraping bowl between additions. Once
flour is incorporated, using a rubber spatula, gently fold in crushed pineapple.
Use an ice-cream scoop
to fill cupcake pans with batter until each is 3/4 full. Bake until golden and
a wooden pick inserted in center of cake comes out clean (25-30 minutes).
Remove and cool for 10 minutes. Pierce top of cupcakes with a fork and, using
silicone brush, soak tops with reserved pineapple juice. Cool another 10
minutes, brush again, then cool completely.
Once the cake has
cooled completely, pipe coconut cream cheese frosting onto each cupcake and
garnish.
Coconut Cream Cheese Frosting
- 1 stick (8 Tbsp.) butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons coconut extract
- 4 cups powdered confectioners sugar
- 1 tablespoon rum
Instructions:
In a stand mixer, blend butter until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract, and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Add rum. Beat until fluffy, about 1 minute.
Garnish:
Garnish edges with toasted coconut.
Skewer a pineapple chunk and maraschino cherry and insert into frosted cupcake.
3 comments:
Great blog; beautiful photography; interesting travel journal.
Not sure what's more beautiful, the photos from Phuket or the cupcakes! Looks and sounds like paradise - so enjoyed reading this.
Awww man! Let's go back!
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