Piña Colada Cupcakes

cookingclassy.com

Luis Fradera

subheading: Cupcakes:

1 ⅔ cups (236g) all-purpose flour

1 ½ tsp baking powder

⅛ tsp baking soda

¼ tsp salt

½ cup (113g) unsalted butter, softened

¾ cup (156g) granulated sugar

2 large eggs

⅓ cup canned coconut milk (strain any lumps if there are any)

⅓ cup pineapple juice (from can of crushed pineapple)

¼ tsp coconut extract

1 cup (176g) well drained canned crushed pineapple (you'll need the larger can, the little one doesn't have enough)

subheading: Coconut Buttercream Frosting:

1 cup (226g) butter, softened (preferably ¾ cup unsalted ¼ cup salted)

2 Tbsp canned coconut milk

¾ tsp coconut extract

3 ½ cups (426g) powdered sugar

¾ cup (60g) sweetened shredded coconut

12 maraschino cherries and fresh pineapple wedges (optional)

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