Best Coconut Cupcake Recipe with Pineapple Filling (Americanized Bizocho Dominicano)

Instructions

PINEAPPLE FILLING:

• You have to start the Pineapple Filling 2 to 3 hours before making the cupcakes, so that it has time to cool.
• Put the Pineapple, sugar and cornstarch in a small saucepan.... Bring to a low boil, then cook over medium heat for 5 minutes. Stir every now and then.
• Remove from heat... add the butter and whisk it in.
• Now add the Vanilla Extract and whisk it in.
• Dump the mixture into a bowl. Cover the pineapple mix with waxed paper... press it down so the pineapple stuff is touching the wax paper... this will keep a skin from forming (unless you LIKE pineapple skin...) Stick it in the refrigerator for at least 2 hours to cool.

COCONUT CUPCAKES:

• Preheat oven to 350 degrees Fahrenheit
• Line Cupcake pans with Cupcake liners
• In the bowl of a stand mixer (makes it easier) combine the butter and sugar... beat until light and fluffy. This will take 4 to 5 minutes, so you have time to get out the other ingredients (or maybe remind a child for the 900th time to put away HIS SHOES).
• Add the eggs... one at a time... beat between each one... then scrape down the sides and the bottom of the bowl.
• Add the Vanilla Extract and Cream of Coconut.
• Now... in a large measuring cup or small bowl, combine the flour, baking powder and baking soda. Just a quick stir should do it.
• Got your buttermilk?
• Add 1/2 of the flour mixture, beat
• Add 1/2 of the buttermilk, beat
• beat scrape the sides and bottom of the bowl, beat some more
• Add the rest of the flour mixture
• Add the rest of the buttermilk
• Beat, scrape the side and bottom of the bowl, then...
• Add the Coconut shreds (only have flakes? those work too)... beat 30 seconds, scrape the sides and bottom of the bowl... beat a few more seconds.....
• Done
• Using an ice cream scoop with a thumb release (or a big spoon) fill the cupcake liners about 2/3 to 3/4 full. No, you don't need to get out a ruler... just eyeball it. (So you know, the coconut does want to make the cupcakes stick to the pan, so if you put in less, they won't overflow the cupcake liners and make a mess.)
• Bake 22 minutes ... then check them. Stick a toothpick in a cupcake, if it comes out clean, you're good. You can also touch the top, the dent should bounce back. If they aren't ready, go another minute or two.
• Bing
• Pull out the pans... set them on cooling racks to cool for a minute or three.
• Now take the cupcakes out of the pans, and let them cool completely.

FROSTING:

• Put the softened butter into the stand mixer (you did wash it, right?),using the whisk attachment... whip it up a bit.
• With the mixer on low speed, add a cup of powdered sugar
• When it's all mixed in, add another cup of powdered sugar
• When that's all mixed in, add a third cup of powdered sugar
• Whip it together
• Now add the cream of coconut...whip a minute or two
• Set to low and add another cup of powdered sugar... make sure it's all mixed in
• Whip, scrape, whip for 2 to 3 minutes
• Stop... look at what you have...
• is it fluffy? light?
• Does it taste good?
• If it's too thick, or doesn't have enough coconut flavor, add more coconut creme
• If it's too soft and goopy, add more powdered sugar.
• When it feels and tastes good (you'll know it when you see it)

SOME ASSEMBLY REQUIRED:

• Using a scoop or spoon, scoop out a bit of the top of the cupcake... put a tablespoon of the pineapple filling in the space...then cut a bit off the bottom of the scooped out bit, then put the lid back on the cupcake.
• Fill a piping bag with a large tip with the frosting... now spiral it on to the cupcakes. (yes, it's better to use a piping bag... filled cupcakes might fall apart if you use a spreading knife)
• Sprinkle Sugar Flowers or Sprinkles on Top!