Pineapple Cupcakes
"These Pineapple Cupcakes are fun and tropical! Pineapple-flavored cupcakes are filled with fresh pineapple and topped with coconut buttercream and toasted coconut. Best of all, they're finished with an adorable buttercream pineapple on top!This recipe uses pineapple Kool-Aid to flavor the cupcakes, but if you can find pineapple extract or flavoring, you can substitute 1.5 tsp of that instead. ..."
INGREDIENTS
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12 1/3 oz all-purpose flour ((2.75 cups))
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2 1/4 tsp baking powder
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1/2 tsp salt
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8 oz unsalted butter (at room temperature (1 cup))
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10 1/2 oz granulated sugar ((1.5 cups))
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2 packets pineapple Kool-Aid powder ((.16 oz each))
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4 eggs (at room temperature)
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1 tsp vanilla extract
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8 fl oz milk ((1 cup))
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6 fl oz pasteurized liquid egg whites ((3/4 cup))
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24 oz powdered sugar ((6 cups))
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1/2 tsp salt
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24 oz unsalted butter (at room temperature (6 sticks))
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1 TBSP coconut extract
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1 cup pineapple chunks
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1 cup toasted coconut (see Note below)
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Brown, yellow, and green gel food coloring
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