Back to the Tropics...

I was sitting in class the other day, not really paying attention, but thinking about the pineapple in my fridge instead. It was about to go bad, but I didn't want to waste it... and it was still in perfectly good eating condition. What should I do with it?

Then I had an epiphany: cupcakes! Of course! I whipped out my notebook and began writing down ideas... and here is the recipe I came up with. So good, you'll have to try it yourself. (Note: the middle may sink a little when they cool; the pineapple pieces make the batter a bit heavy. However, once covered with icing, you can't tell at all.)

Also- make the caramel sauce FIRST, so it has time to cool. Once it's been made, put it in a bowl and place it in the fridge for, oh, and hour? It will firm up a little more once it's chilled. I'm just impatient and used mine right away. :)

Pineapple Coconut Cupcakes with Pineapple Caramel Drizzle

Don't they just look scrum-diddly-umptious?

Pineapple Cake

1/2 c. unrefined coconut oil, in it's solid form (i actually used refined- but i think unrefined would work better here for a stronger coconut flavor.)
3/4 c. sugar
1 1/2 c. unbleached all purpose flour
3 Ener-G Egg Replacers (powder form)
1 1/2 t. baking powder
1/2 t. baking soda
1 c. milk substitute
1/4 t. salt
3/4 c. fresh pineapple, shredded/crushed and drained
3T unsweetened coconut flakes
1 T. pineapple juice


Preheat oven to 350 degrees.
1. Shred your pineapple, if using fresh, with two forks. Drain any excess pineapple juice (save this for later!). If using crushed, just drain and measure out 3/4 c. 
2. In a large bowl, combine coconut oil and sugar and mix until light and fluffy. 
3. Add pineapple, unsweetened coconut flakes, 1 T. pineapple juice and milk substitute. Mix until combined. 
4. Add all dry ingredients to bowl (salt, flour, egg replacer, baking powder and soda) and mix only until all is combined. 

5.  Line cupcake/muffin pan with cupcake liners and fill each liner to the top with batter. You should be able to make at least 15 cupcakes. (I made 12 full size and then realized we didn't have another cupcake pan, so I also made 12 mini cupcakes!)
6. Bake for about 25-27 minutes, until tops are light brown and delicious. Let cool!

Coconut Cream Cheese Icing
4 c. powdered sugar
1 T. milk substitute
1 c. shredded unsweetened coconut flakes
1 t. vanilla
8 oz. Tofutti cream cheese
1/2 c. Earth Balance butter

1. In a large bowl, beat cream cheese and Earth Balance until creamy and well combined. 
2. Add vanilla and coconut and mix.
3. Add powdered sugar; pour mix over the top. Mix until icing comes together. 
4. Place in fridge to chill while waiting for cupcakes to cool.

Pineapple Caramel Drizzle

1/2 c. Earth Balance
1/4 c. light brown sugar
1/4 c. plus 1 T. pineapple juice
1 T. cornstarch
dash of cinnamon

1. In a small pot, melt Earth Balance, brown sugar and pineapple juice. 
2. Once melted, stir in a dash of cinnamon. 
3. Add cornstarch (or flour) and whisk until mixture thickens. Keep mixing for a minute or two so the thickener has time to cook a little bit.
4. Transfer to a bowl and place in fridge to firm up a little bit, for maybe an hour (or if impatient like me, use right away! It will just be a bit more runny).
Sorry, the picture is sideways...

Cupcake Assembly
1. Pipe icing onto top of cupcakes.
2. Using a spoon, lightly drizzle each cupcake with caramel sauce. 
3. Careful... these are messy!!! Put them on a plate :)
4. Eat one!!