Pineapple Coconut Fun-da-Middles

It's a Pineapple Party this week!

I've seen Coconuts and Pineapples all over the blogs recently. 

So, I thought I'd join in on this bandwagon.

When I moved away from Hawaii and went to college on the mainland, everyone thought that I seriously ate coconut and pineapple ALL THE TIME! 

Sorry to disappoint, but it is a rare occasion for people living in Hawaii to eat this stuff.

According to Wikipedia, Hawaii doesn't even rank in the top 10 pineapple producers.   

These little beauties, are so easy to make and sure to please!

Here's What You Need for the Cupcakes:
1 box Fun-Da-Middles Yellow Cupcake Mix
3/4 C Coconut Milk
1/3 C oil
2 eggs
2 Tbls crushed pineapple with juice

Here's What You Need for the Frosting:
1/2 C Shredded Coconut
3 C Powered Sugar
2 Sticks Butter
4 - 6 Tbls crushed Pineapple with Juice

Take the box mix and add the rest of the ingredients. Do not use the water the box calls for. Combine and add half the batter to the cupcake cups. 

In a separate bowl, combine the cream filling and the pineapple and stir to combine.

Add the cream to the cupcake cups and then cover with the remaining cupcake batter.

Bake at 350 deg F for 30 minutes and allow to cool.

Cream the butter and slowly add the sugar one cup at a time. Add in the pineapple and juice to help incorporate the sugar. Use only as much pineapple juice needed to gain desired frosting consistency.

To toast the  coconut...

Frost the cooled cupcakes and add toasted coconut.

I did not a taste of coconut in the plain cupcake. If you don't have the coconut milk, use the water instead. The toasted coconut added enough flavor. 

And the little pieces of pineapple in the center cream were a pleasant surprise!

Love it!!

Pineapple Coconut Fun-da-Middles Cupcakes

by Pint Sized Baker

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: Pineapple Coconut Fun-da-Middles Mix cupcakes

6032450

Ingredients (12 cupcakes)

For the Cupcakes

• 1 box Fun-Da-Middles Yellow Cupcake Mix
• 3/4 C Coconut Milk
• 1/3 C oil
• 2 eggs
• 2 Tbls crushed pineapple with juice

For the Frosting

• 1/2 C Shredded Coconut
• 3 C Powered Sugar
• 2 Sticks Butter
• 4 - 6 Tbls crushed Pineapple with Juice

Instructions

For the Cupcakes

Take the box mix and add the rest of the ingredients. Do not use the water the box calls for. Combine and add half the batter to the cupcake cups.

In a separate bowl, combine the cream filling and the pineapple and stir to combine.

Add the cream to the cupcake cups and then cover with the remaining cupcake batter.

Bake at 350 deg F for 30 minutes and allow to cool.

For the Frosting

Cream the butter and slowly add the sugar one cup at a time. Add in the pineapple and juice to help incorporate the sugar. Use only as much pineapple juice needed to gain desired frosting consistency.

Toast the coconut over medium heat in a small fry pan.

Frost the cooled cupcakes and add toasted coconut.

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