and gettin caught in the rain (excuse me while I burst into song...we'll get to the cupcakes in a minute...)
ahem. now I'm ready...these tasty buggers were a big hit at the birthday party I brought them to. I can't think of anyone who stopped at just one... When you make these (because I know you will - who can resist?) give them a day to rest - they were much better the day after I made them. I was a bit disappointed when I first tested them out, but after they sat overnight...yummo. Also, don't judge on cake alone. The texture is more muffin-y than cake-y, but you need it to be firm to stand up to the big old glob of pudding you're going to put in the middle (and you all know my feelings about things with pudding, right? If not, refer back to my eggnog pie recipe :-) )
makes 24 cupcakes
Pineapple-Coconut Cake
2-2/3 cups all-purpose flour
2-1/2 teaspoon baking powder
1 teaspoon baking soda
1 stick of butter, room temperature
1-1/3 cup granulated sugar
4 large eggs, room temperature
2 large egg yolks, room temperature
1 cup crushed pineapple in juice, well drained (save the juice)
1/3 cup of the pineapple juice you just drained off
1/3 cup coconut milk
Preheat oven to 350F. Prepare cupcake pan with liners.
In a separate bowl, sift the flour, baking powder, and baking soda.
In a stand mixer, combine butter and sugar and beat on medium-high speed until fluffy. Add the whole eggs in and then add the egg yolks one at a time, beating well after each addition. Decrease to low speed and add the crushed pineapple. Beat in the flour mixture in 3 parts, alternating with the pineapple juice/coconut milk, beginning and ending with dry.
Fill cupcake liners about 3/4 full. Bake for 20 minutes.
While you are baking the cupcakes, you can now start on the really good stuff. To make the coconut pudding for the centers, make instant vanilla pudding according to the pudding pie instructions on the box and then stir in a few teaspoons of coconut extract to taste. I needed more than I thought I would, probably about 3-1/2 teaspoons before it was sufficiently coconutty. I also made a batch with the jello instant coconut cream pudding mix. Don't go down this road. Use the vanilla and coconut extract. It was just vanilla pudding with coconut bits in it. It did not have the flavor of coconut, it was just vanilla pudding with a weird texture. blah.
After you get done stirring up the coconut deliciousness, move on to making the crack. Wait...I mean the pineapple-rum whipped cream. Go ahead and try to restrain yourself from this fluffy bowl of heaven. Won't. Happen. In a stand mixer, whisk together 3 cups of heavy whipping cream and 4 Tablespoons of sugar. Start on low and bump it up to as fast as it will go without splattering. Continue until you have stiff peaks, but don't let it go so far that you turn it into butter. Fold in pineapple rum, I think I put in about 4 Tablespoons.
Now that all your beautiful golden cupcakes are cool, cut a cone out of the center and cut off the point (and then remove some of the middle too - we're filling this sucker with pudding, don't be cheap) Add a nice big spoonful or two of the coconut creme filling. Put the top of the cupcake cone back over the filling. Pipe the pineapple rum whipped cream on top and then garnish with toasted coconut, a cherry, and if you're feeling really fiesty, a drink umbrella .
Take a big bite and signal to the pool boy that you need lotioned. (or other beach fantasy of choice) :-)
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