Aloha Cupcakes

• 1-1/4 cups cake flour
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup canola oil
• 1 teaspoon coconut extract
• 1/2 cup coconut milk
• 1/2 teaspoon white vinegar
• 1/2 cup shortening
• 1/2 cup butter
• 4 cups confectioners' sugar
• 1/2 cup finely chopped fresh pineapple
• 3 tablespoons unsweetened pineapple juice
• 1/2 cup sweetened shredded coconut, toasted
• 1/2 cup coarsely chopped macadamia nuts, optional

1. Preheat oven to 350u0b0. Line 12 muffin cups with paper or foil liners. Whisk first four ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in remaining flour mixture, then remaining coconut milk mixture just until smooth.
2. Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack.
3. For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar a half-cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency.
4. Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

cake flour, baking powder, baking soda, salt, eggs, sugar, canola oil, coconut, coconut milk, white vinegar, shortening, butter, sugar, fresh pineapple, pineapple juice, coconut, nuts

Taken from www.tasteofhome.com/recipes/aloha-cupcakes/ (may not work)