We had some left over pineapple juice from a curry we made the other day, so I decided to use the excess in a spring cupcake. This is more of a fruit cupcake (ha ha...), the coconut is very subdued. I used coconut milk and a 1/3 cup coconut flour for the coconut flavor. I used a 1/2 a cup of pineapple juice which seems like a lot, but the cupcakes had a great texture to them and were eaten up by James and I. I love using juices in cupcakes, the sugars from the juice seem to crystalize a little on the top of the cake making a thin hard/crunchy layer of cupcake goodness.
For the topping I made a simple pineapple butter cream frosting and attempted to make flowers on the tops of the cakes. Practice makes perfect.
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