Pina Colada Cupcakes Recipe | Breakfast Care | Healthy Breakfast




Ingredients
  • 163g all-purpose flour
  • 4 egg whites
  • 84g Salted butter
  • 155g  sugar
  • 86g sour cream
  • 2 teaspoon baking powder
  • 1/2 cup pineapple juice
  • 4 tablespoon crushed pineapple
  • 575g powdered sugar
  • 1 teaspoon coconut extract
  • 1/2 tablespoon coconut rum
  • 1/2 cup sweetened coconut flakes

Instructions
1. Preheat oven to 350°. Prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes.
3. Add sour cream and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well mixed.
5. Combine dry ingredients in a separate bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the pineapple juice and mix until well combined. Add remaining dry ingredients and mix until well combined.
6. Stir in the crushed pineapple and scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes are cooling, make the frosting. Beat the butter and shortening together until smooth.A
10. Add about half of the powdered sugar and mix until smooth. Add the coconut extract, pineapple juice and coconut rum and mix until smooth. Add the remaining powdered sugar and mix until smooth.
11. Pipe the frosting on top of the cupcakes with a swirl and serve.
12. Enjoy!


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