Aloha Cupcakes Recipe

Name: Aloha Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 teaspoon coconut extract; 1/2 cup coconut milk; 1/2 teaspoon white vinegar; 1/2 cup shortening; 1/2 cup butter; 4 cups confectioners' sugar; 1/2 cup finely chopped fresh pineapple; 3 tablespoons unsweetened pineapple juice; 1/2 cup sweetened shredded coconut, toasted; 1/2 cup coarsely chopped macadamia nuts, optional

Servings: persons

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 teaspoon coconut extract
1/2 cup coconut milk
1/2 teaspoon white vinegar
1/2 cup shortening
1/2 cup butter
4 cups confectioners' sugar
1/2 cup finely chopped fresh pineapple
3 tablespoons unsweetened pineapple juice
1/2 cup sweetened shredded coconut, toasted
1/2 cup coarsely chopped macadamia nuts, optional

1
Preheat oven to 350u00b0. 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 coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in remaining flour mixture, then remaining coconut milk mixture just until smooth.
2
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.
3
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 pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency.
4
Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

1613

kcal

Calories

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/4 cups cake flour, 1-1/4 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Aloha Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aloha Cupcakes

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