A tropical twist on classic cupcakes, combining pineapple and coconut for a delightful treat.
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the cupcakes release cleanly from the pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
Ensure the dry ingredients are well combined to avoid uneven baking.
In a large bowl, beat together the sugar, egg, and coconut milk until smooth.
Use room temperature ingredients for better mixing and texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the batter light and fluffy.
Fold in the pineapple chunks and toasted coconut flakes.
Gently fold to distribute the ingredients evenly without deflating the batter.
Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full.
Use an ice cream scoop for even portions and consistent cupcake sizes.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting.
In a bowl, beat together the butter, powdered sugar, and coconut milk until smooth to make the frosting.
Adjust the consistency by adding more powdered sugar or coconut milk as needed.
Frost the cooled cupcakes and garnish with additional toasted coconut flakes if desired.
Use a piping bag for a professional look, or simply spread with a spatula for a rustic charm.
Serve and enjoy your Pineapple Coconut Delight Cupcakes!
Pair with a tropical drink for a complete experience.
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