Pineapple Coconut Cupcakes

 

Watching the snow fall yesterday made me long for tropical.  A bright sunny beach, a cozy hammock nestled under a row of palm trees, a warm tropical breeze, and of course a fruity cocktail in hand.  And once my daydream ended, I realized that a tropical flavored cupcake would be the closest I’d get to anything tropical for quite some time.

With some leftover pineapple slices in the fridge, and a box of coconut pudding in the cupboard, a new cupcake recipe was born 

These cupcakes are super moist and they don’t need a thick buttery frosting to make them shine.  The combined flavors do that all on their own.

Pineapple Coconut Cupcakes

Preheat oven to 325 degrees.  Line 12 cupcake tins with papers.

1 egg

1/2 c. sugar

1/4 c. olive oil

1 3.4 oz. package of Jell-O Instant Coconut Pudding/Pie Filling

1/2 c. diced pineapple

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla

1 c. all-purpose flour

1/4 c. skim milk

In a large bowl, add egg, sugar, oil, pudding and pineapple; beat briefly with electric mixer.  Mix in baking soda, baking powder, salt, and vanilla.  Add flour and skim milk and beat until all ingredients are combined.

Fill cupcake papers 2/3 full and bake for 16-18 minutes, or until toothpick comes out clean when inserted into the center.  Allow to cool in tins before transferring to a baking rack. 

When ready to serve, sift confectioners sugar on top of each cupcake.

What are you doing to help you get through the long winter?  Are you daydreaming like me? Or are you planning a sunny vacation?

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