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Pina Colada Mini Cupcakes

Arleena
Pina Colada Mini Cupcakes - On days when you're not lounging poolside with a tropical drink, these babies are the next best thing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 36 cupcakes

Ingredients
  

FOR THE CUPCAKES

  • 1/4 c. canned coconut cream
  • 1/4 c. canned coconut milk from can of coconut cream
  • 1 c. granulated sugar
  • 1/4 c. vegetable oil
  • 1 large egg
  • 1 1/4 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/3 c. pineapple purée blend canned or fresh pineapple in a blender or food processor
  • Sweetened shredded coconut for garnish
  • Zest of 1 lime for garnish

FOR THE FROSTING

  • 1 c. chopped white chocolate or chips
  • 1/2 c. pineapple juice

Instructions
 

  • Make batter: Preheat oven to 350º (we used our Krups toaster oven for this recipe). In a medium mixing bowl, combine coconut cream (the thick white cream inside the can), coconut milk (liquid from same can) and sugar. Beat with a hand mixer until smooth.
  • Add vegetable oil and egg to bowl and beat gently until combined. Mix in flour, baking powder, and salt until combined, then gently mix in pineapple purée.
  • Spoon into mini muffin cups and fill until three-fourths full. Bake until a toothpick comes out clean, 12 to 15 minutes.
  • Make frosting: Place white chocolate in a medium bowl. In a microwave, heat pineapple juice until scalding hot, 30 to 45 seconds. Pour juice over chocolate and place a plate on top to keep warm. Let sit 5 minutes, then whisk until smooth. Let thicken, 10 minutes.
  • Once frosting has thickened, dip tops of cupcakes into frosting. Garnish with coconut and lime zest.