There’s something about pastels that show up at Easter time that remind me of that time during my Jewish-ish preschool days where we made homemade Easter baskets during Passover. Yes, irony.
Easter baskets also remind me of homemade Easter goodies like this pineapple coconut cupcake. The retro flavor combinations take me back to a long ago Easter Sunday when we took the first itty bitty Canteen kid out to meet the Bunny (at a hardware store no less) after a long hard east coast winter. April barely brought spring to that particular city by the lake (hello, Buffalo) and I can recall not only the tiny tot’s little dress (pastel yellow flowers) but the balmy, rare sunny day. Like a pineapple coconut kind of day (food is always where my brain goes).
About the cupcake? The coconut should be unsweetened for best results. Also, I use AmeriColor gel for coloring the decorating portion of the coconut (yes, gluten-free) and a little goes a long way. But feel free to leave out the color and just go with festive pastel cupcake liners and plain coconut if you wish. Also, the cupcakes are an easy, two bowl deal. No elaborate clean-up. My kind of treat. Need a shortcut? Use your favorite canned or box frosting. I do from time to time.
Here’s to that Easter bunny hopping down the bunny trail with jelly beans, chocolate bunnies and pineapple coconut cupcakes for everyone.
|Pineapple Coconut Cupcakes|| |
- 225 grams Canteen flour blend (1¾ cups) (see notes)
- 30 grams coconut flour (1/4 cup)
- 150 grams granulated sugar (3/4 cup)
- 30 gram finely shredded unsweetened coconut (6 tablespoons)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 extra large eggs
- 120 grams neutral vegetable oil (1/2 cup)
- 60 grams pineapple juice (1/4 cup)
- 60 grams orange juice (1/4 cup)
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 30 grams crushed pineapple (1/4 cup)
- 144 grams Spectrum shortening (12 tablespoons)
- 330 grams powdered sugar, sifted (3 cups)
- 1-3 tablespoons pure lemon juice
- 90 grams unsweetened shredded coconut (1 cup)
- AmeriColor Gel (pink, green, yellow) if desired
- Preheat oven to 350°F. Place pastel liners in (2) 12-count muffin pans (makes 20 to 22 cupcakes). In a large bowl whisk together flour, coconut flour, sugar, coconut, baking powder, baking soda, and salt. In a medium bowl whisk together eggs, oil, juice, lemon zest and vanilla until blended. Add to flour mixture and stir until the batter is combined. Fold in crushed pineapple. Scoop ⅔ full into liners and bake 15-18 minutes or just until a toothpick comes out without wet crumbs. Transfer cupcakes to a rack to cool completely before adding icing.
- In the bowl of a stand mixer or using an electric mixer set on low blend the shortening and sugar until combined. Add one to two tablespoons of lemon juice and turn mixer to high and whip until the frosting becomes fluffy. Only add more lemon juice if the mixture is too stiff. Pipe or spoon onto cupcakes. Decorate with plain coconut or colored coconut.
- To add color, evenly separate coconut into three bowls. Add one to two tiny drops of gel to each bowl and blend with a fork until all the coconut is coated and turns a pastel color.