Strawberry Colada Cupcakes
User Reviews
5
6 reviews
Excellent
Strawberry Colada Cupcakes
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Take a trip to the tropics with these super moist and delicious Strawberry Colada Cupcakes - filled with strawberry, coconut and pineapple.
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Ingredients
Cupcakes
- 1 1/2 cups strawberry hulled, fresh
- 1/2 cup coconut milk not cream of coconut, canned
- 1 1/2 teaspoons coconut extract
- 1/2 teaspoon vanilla
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup butter softened, unsalted
- 1 1/3 cups granulated sugar
- 1 egg whole
- 2 egg white
- 1/4 cup pineapple crushed, well-drained, in unsweetened juice
Frosting
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla
Garnish
- coconut toasted
Instructions
- Heat the oven to 350F. Put paper covers in 24 muffin cups. Set aside.
- Place 1 1/2 cups of the strawberries In a blender or food processor. Cover and puree until smooth. (Puree should measure about 1 cup - if not, puree more berries.) Pour 2/3 cup of the puree into a small bowl. Stir in the coconut milk, 1 1/2 teaspoons coconut extract, and 1/2 teaspoon vanilla extract. (Reserve the remaining puree for the icing.)
- In a medium bowl, mix together the flour, baking powder and salt. Set aside.
- In a large bowl, or the bowl of a stand mixer, beat the butter and sugar at medium speed for 2 minutes, until light and fluffy. Add the whole egg and the egg whites, 1 at a time, mixing well between additions.
- On low speed, add 1/3 fo the the flour mixture, followed by 1/2 of the strawberry-coconut milk mixture. Add another 1/3 of the flour, the rest of the strawberry-coconut mixture, then the rest of the flour. Beat just until blended. Fold in the pineapple.
- Divide the batter among the prepared baking cups, filling each cup about 3/4 full. Bake until the centers spring back when lightly touched, about 18-22 minutes. Cool for 5 minutes, then remove from tins to cool completely on wire racks.
- Make the frosting: In a medium bowl, beat the butter on medium speed until light and fluffy. On low speed, beat in the powdered sugar, 1/2 cup at a time. Mix in the coconut extract and vanilla extract, and 3 tablespoons of the reserved strawberry puree. Add more puree, if desired.
- Frost each cupcake with the frosting, and garnish with toasted coconut.
Notes
- slightly adapted from The Girl Who Ate Everything via Betty Crocker Big Book of Cupcakes
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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