Thursday, December 15, 2011

Hawaiian Wedding Cupcakes

My parents are celebrating their 52nd wedding anniversary this year.  In a world of Kim Kardashians, that is quite an accomplishment.  No 79 day marriage for them.  They have set a wonderful example for their family and friends and we are so proud of them.  A few years ago, they went on the trip of a lifetime to Hawaii.  They really enjoyed themselves, and of course the fresh food Hawaii is known for:  pineapple and coconut.  As a treat for their anniversary, I made them Hawaiian Wedding Cupcakes.  A moist, delicious cupcake with coconut, chopped pecans and crushed pineapple.  Topped with a yummy cream cheese frosting and toasted coconut.  That way they can re-live their dream vacation and celebrate 52 wonderful years together!
Hawaiian Wedding Cupcakes
Cream Cheese Frosting
Toasted Coconut
I used cupcake liners with hearts
since these were for an anniversary dessert!
My dad and mom when they were still
dating...I guess we know where I get
my love for baking from!
Happy 52nd Anniversary Mom & Dad!

Hawaiian Wedding Cupcakes

1 1/2 cups granulated sugar
1 teaspoon baking soda
2 cups all-purpose flour
1 (20 ounce) can crushed pineapple, undrained
2 eggs
1 cup chopped pecans
3/4 cup sweetened, flaked coconut
1 (8 ounce) cream cheese, softened
1 stick unsalted butter, softened
1 1/2-2 cups powdered sugar
additional coconut for garnish

Preheat oven to 350 degrees F.  Line cupcake pan with cupcake liners.  Combine sugar, baking soda and flour.  With an electric mixer, beat together the pineapple and the flour mixture.  Add eggs, one at a time, mixing well after each addition.  Stir in nuts and coconut.  Fill cupcake liners about 2/3 full.  Bake approximately 25 minutes or until golden and a cake tester inserted near center comes out clean.  Remove to wire racks to cool completely. 

Whip together cream cheese and unsalted butter.  Add powdered sugar until desired frosting consistency is reached.

On a jelly roll pan, place coconut in the oven under a low broiler until lightly toasted.  Watch carefully, as it will burn quickly. 

Frost each cupcake generously with cream cheese frosting.  Sprinkle with toasted coconut.

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 25 minutes

1 comment:

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