Piña Colada Cupcakes
"Super-moist pineapple coconut cupcakes topped with creamy smooth coconut frosting. Decorate each cupcake with a sprinkle of coconut (toasted or not), a slice of pineapple, and a cherry on top. Have your piña colada and eat it too!..."
INGREDIENTS
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1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure)
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup (150g) packed light or dark brown sugar
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1/4 cup (50g) granulated sugar
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1/2 cup (115g) unsalted butter, melted
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1 large egg, room temperature preferred
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1/2 cup (120ml) pineapple juice1
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1/2 cup (120ml) full fat coconut milk2
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2 teaspoons vanilla extract
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3/4 cup (170g) unsalted butter, softened to room temperature
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3 cups (360g) confectioners' sugar
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1/4 cup (60ml) heavy cream or half-and-half3
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2 teaspoons vanilla extract
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1/2 teaspoon coconut extract
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salt, to taste
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