Pina Colada Cupcakes

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 heaping cup sugar
• 1/2 cup sweetened coconut flakes
• 2 eggs, room temperature
• 1 cup buttermilk, room temperature
• 4 tablespoons butter, melted
• 1/2 teaspoon vanilla
• 1/4 teaspoon coconut extract
• 1 cup canned pineapple chunks, drained

1. Preheat oven to 350 degrees and put muffins liners in muffin tin.
2. Take out buttermilk and eggs, so they can come to room temperature.
3. In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. Set aside.
4. In a medium-sized bowl, whisk together eggs, buttermilk, butter, vanilla, and coconut extract. Add wet ingredients to dry ingredients and stir until just combined. Don't overmix or your muffins will be dry.
5. Chop pineapple chunks to make mini chunks and then gently fold into muffin batter. Again, folding just enough to distribute pineapple bits. Sprinkle top with a little coconut that will toast during baking time.
6. Bake for about 25 minutes or until the tops of the muffins feel set when gently pressed. Cool a few minutes in the tin and then transfer to a wire rack to cool completely.

flour, salt, baking powder, sugar, coconut flakes, eggs, buttermilk, butter, vanilla, coconut, pineapple

Taken from www.epicurious.com/recipes/member/views/pina-colada-cupcakes-53038341 (may not work)