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1
Note: The night before preparing this recipe, refrigerate the can of coconut milk. The thick, creamy layer that rises to the top of the can is required for this recipe.
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Preheat the oven to 350 F.
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In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
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In a separate large mixing bowl whisk the following until well combined: 1/2 cup canola oil, 2/3 cup granulated sugar, eggs, yogurt, and vanilla extract.
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5
Add the flour mixture into the yogurt mixture and stir just until ingredients are combined.
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6
Fill a 12-count muffin pan with cupcake liners and spoon batter into liners, filling each about halfway full. Bake for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove pan from oven and set it on a rack. Allow cupcakes to cool.
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7
Meanwhile, heat 1 teaspoon canola oil in a saute pan over medium-high heat. Add the pineapple and maple syrup and cook and stir until pineapple becomes golden and caramelized. Immediately transfer caramelized pineapple to a plate to cool. Arrange several piece of pineapple over the top of each cupcake.
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8
Remove coconut milk from the fridge and scoop the thick, cream-like top layer (there should be about 2/3 cup) into a bowl. Add 2 tablespoons granulated sugar and use a hand mixer set to low speed to beat the mixture for about 2 minutes or until a rich, thick cream is formed. (Add additional sugar according to personal taste).
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9
Top each cupcake with a spoonful of coconut cream.
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10
To store: Cupcakes should be stored at room temperature in an airtight container in a cool, dry, dark location. Coconut cream should be stored separately in an airtight container in the fridge. Top cupcakes with cream immediately before serving.
