Ingredients:
2 1/4 c. sifted cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1 2/3 c. sugar
1/3 c. oil
2 large eggs
1/2 c. canned pineapple, diced and patted dry
1 (13.5-ounce) can coconut milk
Splash of dark rum (optional)
2 tsp vanilla extract
Whipped vanilla frosting
1/2 bag of shredded coconut
Maraschino cherries, drained and dried
Directions:
-Preheat oven to 350 degrees and line cupcake pan with baking cups.
-Combine flour, baking powder, and salt in a medium bowl and set aside.
-Combine rum and coconut milk in small bowl, mix to combine and set aside.
-Place sugar and oil in mixer and mix until well blended.
-Add eggs, 1 at a time, beating well after each addition.
-Add flour mixture and coconut milk mixture alternately to sugar mixture, beginning and ending with flour mixture.
-Stir in vanilla and fold in pineapple.
-Spoon batter into prepared pans.
-Sharply tap the pans once on counter top to remove air bubbles.
-Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean.
-Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
-When cupcakes are completely cool, frost with whipped vanilla frosting and roll tops in shredded coconut.
-Top each with a cherry.
Serve with cut straws for a fun presentation!
Yield: 24 cupcakes
