Fluffy Goodness!
It’s day 2, and I am cooking with Chobani! Yesterday I created my Greek Bacon and Cheese Onion Dip which was a big hit, thanks to the wonderful people at Chobani, who provided me with plenty of wonderful Greek yogurt, to create some new recipes.
My Pineapple Coconut Cupcakes are delicious.
Who doesn’t love a nice, moist, cupcake, or as I call them “Fluff Cakes™”!
I decided I wanted to create a cupcake that would not only taste great, but it needed to be fluffy! Yes, I said fluffy people, the kind of fluff that when you bite into it, you’re like, WOW, that’s a moist cupcake…
My Pineapple Coconut Dream Cupcakes accomplishes this and more…
After about 25 minutes in the oven at 325 degrees, yes…I am cooking them low and slow…you have cupcake goodness in your presence.
I allowed the cupcakes to cool and then topped them with about 1/2 a tablespoon of my homemade fluff glaze….yes, that’s the only way to describe it…!
These cupcakes are so good, and don’t forget about the little bites of pineapple in each fluffy bite…
I know what you’re thinking….because I am thinking the exact same thing, enough with all the pictures….LET’S EAT!
Pineapple Coconut Dream Cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 36-48 regular size cupcakes
2 sticks butter, room temperature
4oz. cream cheese, room temperature
1/2 cup vegetable oil
6 eggs, room temperature
1 cup pineapple juice
1 cup crushed pineapple, drained, patted dry
1 cup coconut, shredded
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract
Coconut fluff glaze (recipe below)
cupcake liners
1 stick butter, room temperature
1 cup coconut, shredded
In a separate bowl add flour, salt and baking powder, mix well. Add flour and pineapple juice to egg/cream mixture in 3 batches ending with flour. Beat 20 seconds between each addition. Do not over mix.
Take coconut and crushed pineapple, toss in about 1-2 tablespoons of flour, add to cake batter and mix for about 20 seconds. Add mixture to prepared cupcake liners and bake for 25-30 minutes are until a toothpick inserted comes out clean.
Allow cupcakes to rest about 5 minutes, then transfer to cooling rack to cool about 20 minutes. Top with about 1/2 a tablespoon of glaze in the center of cup cake, glaze will spread out on it’s own, and garnish with extra coconut. Enjoy!
These look so moist…..making them this week for my family reunion! Thanks for sharing!
Thanks Mimi…they’re delicious…you can get about 36-48 out of a batch…they are still moist the next day…if they last that long…lol
Lisa
do you think the Chobani Pineapple Yogurt would work well too?
Oh YES Rachelle, sometimes I use blueberry yogurt and substitute the pineapple for fresh blueberries and make blueberry cupcakes…it’s delicious….
Lisa
I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/. I would be honored if you join us! Have a wonderful week!
Hugs, Cathy
oooohhh… This cake looks awesome!!!Lovely recipe!This looks absolutely yummy..Very Nice post. I use to do buy online pineapple cakes as its time saving.very informative post about pineapple cakes.thanks for sharing this.
Thank you Sunita…
Did you use cake flour in these?
No I used all purpose flour…
Thank you Sara.