1 2/3 Cup Sugar
2 1/4 Cup Flour
1 Can Lite Coconut Milk
5 Egg Whites
1 Cup Fresh Pineapple - Drained & Finely Diced
2/3 Cup I can't believe it's not butter - Softened
1 Tsp Vanilla Extract
1 Tsp Salt
3 1/2 Tsp Baking Powder
Whipped Vanilla Frosting
Sweetened Shredded Coconut
Makes 24 cupcakes
Adapted from: http://everydayfoodstorage.net
Preheat the oven to 350 F and line your baking trays with paper liners. In a stand mixer bowl, cream your butter and sugar until soft, add the coconut milk, vanilla and all of your dry ingredients. Beat on high for about 2 minutes. Add the egg whites and beat on high for another 2 minutes. Lastly add in the pineapple and stir it all together using a spatula.
Using a ladle fill the cupcake liners until they are almost full. Make sure there is at least a little bit of pineapple in each cupcake. Bake for about 25 minutes or until a toothpick inserted comes out clean.
Let them cool completely on a baking rack before decorating. Since these needed to travel to Pennsylvania and I knew there wouldn't be any extra fridge space I opted for a ready made can of frosting but you can obviously make homemade icing if you'd like. After I frosted them I sprinkled coconut on top and then topped each one with a piece of pineapple and a cherry. If only I had a few of those cute little drink umbrellas, but oh well.
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