Friday, February 4, 2011

Eight O'Clock at the Oasis

This weekend, Alex and I are taking a trip home to Boston. We can not wait to see some of our favorite people in the whole world. The trip will be short, but jammed packed with good times, good friends, and lots of snow.

Since the weather in New England has been anything, but tropical lately, I decided to bring my friends a treat to help ease their winter blues. So, if you like piƱa coladas, and getting lost in the rain...hopefully these will do the trick.

If not, I'm also bringing a case of Yuengling, so we can at least get a little drunk.

Tropical Cupcakes
Makes 24 cupcakes
  • 2 2/3 cups cake flour
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1 1/3 cup sugar
  • 4 large eggs, room temperature
  • 2 large egg yolk, room temperature
  • 1-8oz can crushed pineapple in juice, well drained, juice reserved
  • 2/3 cup of the pineapple juice

Coconut Frosting

  • 1/2 cup (1 stick) of butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut flavored extract
  • 1 box (16oz) confectioners sugar
  • 3-4 tablespoons coconut milk
  • 1/2 cup sweetened coconut flakes
  • Dried pineapple


First preheat your oven to 350 degrees. Then grab a medium sized mixing bowl and whisk together your flour, baking powder, baking soda, and salt. Set aside. 

Open your can of crushed pineapple and drain juice into a small prep bowl. Set aside, and whip together your butter and sugar in a large mixing bowl on medium speed. Add your eggs one at a time, mixing after each addition.

Add your can of crushed pineapple and mix. While you are mixing, measure out 2/3 cup of pineapple juice. Add your flour mixture to your batter in three additions, alternating with your pineapple juice.

Once mixed, set up 2 cupcake pans with liners and fill each about 2/3 full with batter.

Pop these in the oven for 20-22 minutes or until cake is fluffy and an inserted cake tester comes out clean. Let cool in pans for 5 minutes.

Transfer cupcakes to a wire cooling rack and let sit until cool throughout. While your cupcakes are cooling, get going on frosting.

Whip together butter and vanilla and coconut extracts. Once fluffy, add your powdered sugar and 3-4 tablespoons of coconut milk, depending on consistency.

When cupcakes are cool, frost and top with shredded coconut and dried pineapple.


  1. Wait, are these coming to the beer tasting?! If so, YAY! See you TONIGHT. And drive safely. xoxo

  2. Not if I eat them all for lunch, in the parking lot huddled under the trunk door of Rabbit.

  3. Haha! These are coming to the beer tasting. Alex, stay away from that cupcake carrier. #husbands!

  4. Any change there will be a yeungling or two left over on Sunday?? Can't wait to see you- hope you have your snow boots packed!