Piña Colada Cupcakes

Name: Piña Colada Cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 12 servings Shredded coconut, for topping; 2 Tbsps cornstarch; 1 pinch Pinch of cream of tartar; 2 larges egg whites, at room temperature; 2 larges eggs, at room temperature; 237 milliliters all-purpose flour; 177 milliliters granulated sugar; 237 milliliters granulated sugar; 12 servings Chopped macadamia nuts, for topping; 118 milliliters milk, at room temperature; 12 servings Chopped candied pineapple, for topping; 0 teaspoons salt; 1 pinch Pinch of salt; 4 Tbsps unsalted butter, melted; 1 teaspoons pure vanilla extract; 59 milliliters vegetable oil; 3 Tbsps water

You can never have too many dessert recipes, so give Piña Colada Cupcakes a try. One serving contains 542 calories, 6g of protein, and 36g of fat. This recipe serves 12. It is a good option if you're following a vegetarian diet. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of flour, vanillan extract, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Line a 12-cup muffin tin with paper or foil liners.

Equipment you will use

Muffin Tray

Aluminum Foil

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

Ingredients you will need

Corn Starch

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.

Ingredients you will need

Vanilla Extract

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Bowl

Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Ingredients you will need

Milk

Equipment you will use

Muffin Tray

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

Wire Rack

In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, stirring constantly until the sugar has dissolved, 2 to 3 minutes.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Salt

Equipment you will use

Hand Mixer

Bowl

With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes.

Ingredients you will need

Simple Syrup