Finally! I am done with the pineapple! Whew, thank goodness. Here is the recipe that you all have been waiting for and I sure hope that these do not disappoint. Pineapple cupcakes with homemade vanilla buttercream frosting & toasted coconut topping. That was a mouth full! How about Pineapple Coconut Cupcakes. Yep. Much better. Nice, simple and to the point. The point is YUM!
About as long as it took to say all of that, is a good example of how long this recipe was today. It was worth it though, especially since I get a new house plant out of all of this as well. I have made these cupcakes before so don’t worry they won’t take you as long as they did me this time. Unless you do use the fresh pineapple or better yet, are crazy enough stop and take a disc full of photos every few minutes.
I wish that I could lay claim to the recipe but it is from this Williams and Sonoma cook book published in 1995. You can find the book here at Amazon Books . When I checked there were 32 left and this is what I call a must have for your cook book collection.
My darlin’ surfer bought me six of these books from W & S not long after we first met. It wasn’t because he wanted to add to my already spectacular accomplishments in the kitchen. They were his sweet way of silently crying out for help. I did not catch on or get the hint at first. Future funny story for another day. Since this recipe is going to be a long one I am not going to chat your ears off tonight. So have at it ya’ll. Go forth and make cupcakes 🙂
Vanilla Buttercream Frosting
Prep: 15 min.
Servings: 2 1/3 cups
2/3 cup sugar
4 large egg yolks at room temp.
1 tbsp water
1 cup unsalted butter at room temp. cut into tbsp sized pieces
1 1/2 tsp vanilla extract (essence)
In a medium sized metal bowl, whisk together the sugar, egg yolks and water.
Set the bowl over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Whisk constantly until the mixture registers 170 F degrees on a candy thermometer, about 4 minutes.
Remove the bowl from over the water. Using an electric mixer set on high speed, beat the egg mixture until cool and thick, about 5 minutes.
Gradually add the butter, about 1 tbsp at a time, beating until smooth after each addition.
Beat in the vanilla extract.
If the buttercream appears broken or lumpy, set the bowl back over simmering water for a few seconds, then beat again until smooth. To store, cover and refrigerate for up to two days. Before using, let stand at room temp. until softened.
Here is another option if you would like an extra coconut kick added to the buttercream. Omit tbsp water. Whisk in 3 tbsp sweetened cream of coconut with the sugar & egg yolks. Then add 1 tsp coconut extract with the vanilla extract. Mix 1/2 cup toasted coconut into the buttercream.
I don’t make mine this way because of the monkeys 🙂 Coconut is not their favorite.
Now for the cupcakes…
Prep: 10 min (20 with fresh pineapple)
Cook: 20min.-decorate 5min.
1 cup sweetened shredded coconut
1 1/3 cups unbleached all purpose (plain) flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, at room temp.
2/3 cup sugar
2 large eggs plus 1 large egg yolk, at room temp.
1 can (8oz) unsweetened crushed pineapple well drained or 8oz fresh crushed pineapple
1/3 cup pineapple juice
3/4 cup vanilla buttercream
Preheat the oven to 350 degrees
Spread the coconut on a baking sheet and place in the oven until lightly toasted, about 8 minutes. Let cool. This is my least favorite part. I always over toast just a little.
Leave the oven set to 350 degrees. Line 12 1/2 cup muffin pan cups with paper liners. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In a large bowl, using an electric mixer set on medium high speed, beat the butter until light.
Gradually add the sugar, beating until fluffy and ivory colored, about 2 minutes.
Add the whole eggs and egg yolk, one at a time, beating well after each addition. As you can tell I added them all at the same time…opps.
Beat in the crushed pineapple.
Alright this is where we pause in the Williams and Sonoma recipe. Instead of using a can of crushed pineapple I had an entire pineapple that I had to put to good use. So I chopped mine up and put it in the food processor. I made one jar of pineapple sauce and one batch of crushed for the cupcakes.
Reduce the speed to low and dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the pineapple juice. I left my juice in with my crushed pineapple.
Beat just until blended.
Spoon an equal amount of batter into each prepared muffin cup.
Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and immediately invert onto a rack. Turn the cupcakes right-side up and let cool.
Now lovingly add the buttercream frosting and sprinkle the toasted coconut on top.
Voila we are done! Wahoo! I need a glass of Shiraz after all of that 🙂 but I am definitely TICKLED. Out of one pineapple I now have a new fruit bearing house plant, pineapple cupcakes and a jar of pineapple sauce to use in a multitude of different baked goods. I am thinking pineapple pancakes for breakfast, what do you think?
I hope that you enjoy these. Let me know how they turn out for you.