Ingredients

The following ingredients have 30 Servings
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • ¼ tsp table salt
  • 1½ cups granulated sugar
  • 2 large eggs
  • 2 cups crushed pineapple with juices
  • 1 tsp pure vanilla extract
  • One can (15 oz full-fat coconut milk, found in the Asian aisle of grocery stores)
  • 3 TB powdered sugar (more if you prefer it sweeter)
  • 1 tsp pure vanilla extract

Instruction

  • For the Cupcakes
  • Preheat oven to 350F, with rack on lower middle position. Grease muffin pans.
  • In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Add eggs, pineapple with juices, and vanilla extract. Hand-whisk just until incorporated; do not over-mix.
  • Use a rubber spatula to evenly distribute batter evenly into the greased muffin pans, filling them almost all the way up, with about 1 cm room at the top. Bake 20 minutes or just until a toothpick inserted in center comes out with a few crumbs attached. Let cool at room temp before serving. Cupcakes keep well wrapped airtight at moderate room temp.