PINEAPPLE AND COCONUT CUPCAKES
This is the recipe I had used for my Pineapple and lemon curd cupcakes. I bought the lemon curd, it was Dickersons. I bakes my cupcakes and when they were cooled enough I sliced the cupcakes in half and spead 1 tsp of the lemon curd in between the cupcakes. I used a vanilla butter creame icing. I toasted some coconut and sprinkled it on top of the cupcakes


1 1/3 cups/220g all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1/2 stick/55g unsalted butter, room temperature
2/3 cup/140g granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1 8-ounce/227g can crushed pineapple in juice, well drained, juice reserved
1/3 cup/80 mL of the reserved pineapple juice (see note)
1 cup/125g sweetened coconut, toasted if you wish
Set a rack in the middle of the oven and preheat to 350F/180C/Gas 4. Spray a standard 12-cup muffin tin or use cupcake liners.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the butter until light. Gradually add the sugar and beat until fluffy.
Add the eggs and egg yolk one at a time and beat well after each. Add the crushed pineapple and beat; it will be lumpy. Beat in the flour mixture in 3 additions, alternating with the pineapple juice, beginning and ending with the flour mixture. Scrape down the bowl, if necessary, and beat just until blended.
Transfer to the pan, filling each cup about one-half to three-quarters of the way. Bake until golden and a toothpick inserted in the center comes out clean, about 19 – 22 minutes. [I need just over 20 minutes ~ ella]
Immediately remove cupcakes from the tin and transfer to a cooling rack to cool completely. Frost with your favorite vanilla buttercream and top with coconut.
Yield: 12 cupcakes