Pineapple coconut cupcakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flaked coconut |
| ½ | cup | Butter |
| 1 | cup | Crushed pineapple |
| 2 | Eggs | |
| 2 | teaspoons | Baking powder |
| ¼ | cup | Water |
| ¾ | teaspoon | Vanilla |
| 1 | cup | Sugar |
| 2 | cups | Flour |
| ½ | teaspoon | Salt |
| 3 | ounces | Cream cheese |
| 1 | tablespoon | Milk |
| 1 | pinch | Salt |
| 2½ | cup | Confectioners' sugar |
| ¼ | teaspoon | Vanilla |
Directions
FROSTING
Combine coconut and water. Let stand while mixing the cake. Cream butter, sugar, salt, and vanilla. Add eggs one at a time and beat well. Add coconut; mix well. Add dry ingredients and pineapple alternately; mix well.
Bake in cupcake tins, 350 F, 15 to 20 minutes.
Frosting: Combine until smooth. Shared by Sherilyn Schamber
Recipe by: State Fair Blue Ribbon Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by sherschm <sherschm@...> on Mar 17, 1997