Pineapple & Coconut Cupcake W/ Coconut Frosting & Pineapple Shredding On Top

• 1/2 tsp Baking powder
• 1 2/3 cup Flour
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 3/4 cup Packed light or dark brown sugar
• 1/4 cup Granulated sugar
• 1/2 cup Unsalted butter (melt!)
• 1 large egg (bring to room temp)
• 1/2 cup Pineapple juice
• 1/2 cup Coconut milk
• 2 tsp Vanilla extract
• 3/4 cup Unsalted butter
• 3 cup Confectioners sugar
• 1/4 cup Heavy cream (or half and half)
• 2 tsp Vanilla extract
• 1/2 tsp Coconut extract
• 1 Salt (to taste)

1. Pre heat oven to 350.
2. Line muffin tin with paper liners
3. In a bowl.
4. Combine flour, baking powder, baking salt and salt.
5. Set aside.
6. Melt the butter and whisk the granulated and light brown sugar into a bowl.
7. Add the pineapple, coconut milk, vanilla while you continually whisk.
8. Now add the dry mix while you continue to whisk.
9. Do this for a couple minutes (depending on how fast you can go) until it's creamy with no chunks!
10. Pour mixture 2/3 full in the muffin tin spots.
11. Place in the oven.
12. Cook for 20 minutes.
13. Like with a toothpick to make sure it's cooked through, set aside to cool!
14. Now this I didn't have a blender to use so it's possible without!
15. For the icing.
16. Whisk the softened butter.
17. Combine all ingredients and whisk together until it reaches a light and fluffy-esque appearance.
18. Decorate the top with the amazingly refreshing icing and some chunks from a pineapple (or a cherry!)
19. everyone will love it!

baking powder, flour, baking soda, salt, brown sugar, sugar, butter, egg, pineapple juice, coconut milk, vanilla, butter, confectioners sugar, heavy cream, vanilla, coconut, salt

Taken from cookpad.com/us/recipes/340110-pineapple-coconut-cupcake-w-coconut-frosting-pineapple-shredding-on-top (may not work)