Pineapple Coconut Cupcakes

Pineapple Coconut Cupcakes

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 1/3 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 1/2 tsp orange extract
  • 1 can (8 oz.) crushed pineapple, undrained
  • 1 cup sweetened flaked coconut

Directions

1. Preheat oven to 350°F. Line muffin tins with paper or foil liners.

2. In a medium sized bowl, combine flour, baking powder, baking soda and salt.  Set aside.

3. In a large bowl, beat the butter and sugar; then beat in eggs, egg yolk and orange extract.

4. Add crushed pineapple and beat – batter will be lumpy.

5. Add flour mixture and beat until blended.  Gently stir in coconut.

6. Bake 20 to 25 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool, then enjoy!

Servings: 12

Test Kitchen Tip:  To make Marshmallow Chick Cupcakes, tint about 1 cup of coconut green with food coloring.  Simply place coconut in a bowl and toss with food coloring until evenly colored.  Tint prepared frosting with green food coloring.  Frost cupcakes.  Sprinkle with green coconut.  Top with one marshmallow chick.

Nutritional Information: Serving size: 1/16 of a recipe (1.8 ounces).
Calories 139.11 • Calories From Fat (34%) 46.91 • Total Fat 5.39g 8% • Saturated Fat 3.49g 17% • Cholesterol 42.4mg 14% • Sodium 186.23mg 8% • Potassium 57.53mg 2% • Total Carbohydrates 20.95g 7% • Fiber 0.62g 2% • Sugar 10.62g • Protein 2.29g 5%

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