Last Nights Ladies night was a Luau, and it was a blast. Once again I stopped by Bake it Pretty to acquire some hula girl toppers and other luau decor. I traded the nice bartender at The Laughing Seed a cupcake for some of those cute cocktail umbrellas to top things off.
- I had to add a lot more flour than the recipe calls for to get the right consistency of cake batter
- Next time I would add more pineapple than the recipe calls for, the flavor was a little too subtle.
- There is no butter in the cupcakes. One has to be skeptical about baked goods with no butter.
- The cupcakes were yummy and adorable.
(recipe by Glory Albin)
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3. On low speed, mix in the oil and vanilla until blended.
4. Add in the pineapple and sour cream and mix until fully incorporated.
5. Add the flour mixture and blend until just combined and smooth.
6. Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7. Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8. Remove from pan and cool on wire rack.
Recipe yields 24-28 cupcakes.
For the frosting I did coconut cream cheese.
Mix 2 sticks of butter (gotta make up for the lack of butter in the cupcakes) with 8oz cream cheese.
Add 1/2 tbs. Coconut extract (This is flexible basically add to taste)
Add Powdered sugar until the frosting reaches the right consistency (About 2 1/2 cups)
I added shredded coconut to the mix, and also sprinkled it on top after frosting the cupcakes.
The following photos are not the best ever, but you get the idea! Check 'em out!