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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
1/4 pound(s) unsalted butter melted and cooled |
1/3 cup(s) pineapple juice |
1 tablespoon(s) rum |
2 teaspoon(s) vanilla extract |
3 large eggs |
1 1/2 cup(s) all-purpose flour |
1 cup(s) granulated sugar |
1 teaspoon(s) baking powder |
1/2 teaspoon(s) baking soda |
1/4 teaspoon(s) salt |
1/3 cup(s) crushed pineapple |
1/3 cup(s) shredded coconut |
Directions:
1. Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the melted butter, pineapple juice, rum, and vanilla with an electric mixer on medium speed until fluffy. Add the eggs one at a time, mixing well after each addition.
3. In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.
4. With the mixer on low speed, add the dry ingredients to the creamed mixture 1/2 cup at a time until combined. Fold in the pineapple and coconut.
5. Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes come out clean. Cool cupcakes in the pan.
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