The inspiration for these cupcakes is the new Disney movie Moana and my family’s upcoming trip to Hawaii in November. Pineapple, coconut and macadamia nuts are all staple ingredients in Polynesian cuisine. I wanted to create a recipe that celebrated those ingredients, but didn’t venture to far away from my own message of creating “healthier” treats. I chose to use whole wheat flour, instead of all purpose and organic sugar instead of regular sugar.
Pineapple Cupcakes with Vanilla Buttercream Frosting
w/Toasted Coconut or Toasted Macadamia Nuts
Makes approximately 16 cupcakes.
- 1 Cup Whole Wheat Flour
- 1 Cup All Purpose Flour (AP)
- 1 1/2 Cups Organic Sugar
- 1 tsp Baking Soda
- 20 oz crushed Pineapple in Juice
- 2 Large Brown Eggs whisked
Preheat oven to 350 degrees F. Line cupcake pans with paper. In a bowl combine whole wheat flour, AP flour, organic sugar and baking soda. Make a well. Add the crushed pineapple in juice and whisked brown eggs. Mix by hand until everything is combined (wet). Scoop in to prepared pan(s). Bake 12-15 minutes or until a toothpick inserted comes out clean.
Vanilla Buttercream Frosting
- 1 Cup Unsalted Butter room temperature
- 5 1/2 Cups sifted Powdered Sugar
- 1 tsp pure Vanilla Extract
After cupcakes have cooled, cream butter, powdered sugar and vanilla with an electric mixer until smooth. If frosting is too stiff add a few tablespoons of milk. If it is soft add 1/4 Cup sifted powdered sugar until you reach desired consistency.
Toasted Coconut Flakes/ Toasted Macadamia Nuts
- 1 Cup Unsweetened shredded Coconut
- 1 Cup Macadamia Nuts Chopped
On a sheet pan place the coconut flakes and/or macadamia nuts flat. Toast in preheated oven for a few minutes. Keep an eye on them because they can burn easily and quickly. Take out of oven when lightly golden and set aside.
Rebecca Quesada (Bex): Artist, Holistic Baker (trained pastry chef), recipe developer, mother and good food advocate
Moana is in theaters November 23! Check out the trailer: