Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/4 cup maraschino cherries, chopped
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- Yellow, orange, and pink food coloring
Instructions:
Warm up the oven to 350F 175C and put cupcake liners in a pan
Mix flour, baking powder, and salt together in a bowl with a whisk
In a different bowl, beat the butter and sugar together until they are fluffy and light
When you add the eggs and vanilla extract to the butter mixture, make sure to beat it well after each addition
Add the dry ingredients and milk to the wet mixture one at a time, beginning with the dry ingredients and ending with the milk
Dont mix any further than that
Crush the pineapple, shred the coconut, and chop the maraschino cherries
Put about two thirds of the batter into each cupcake liner
Bake for 18 to 20 minutes, or until a toothpick comes out clean
Before frosting, let the cupcakes cool all the way down
Use softened butter to make the frosting
Beat it until its smooth
Powdered sugar, coconut milk, and vanilla extract should be added slowly
Mix the ingredients together until they are smooth and fluffy
Put frosting into three bowls
Use food coloring to make one bowl yellow, one orange, and one pink
Once the cupcakes are cool, pipe the colored frosting on them in a pattern that looks like a sunset, with yellow at the bottom and orange, pink, and then yellow at the top
If you want, you can decorate it with more shredded coconut, pineapple, and maraschino cherries
Take a bite of the tropical sunset cupcakes and enjoy them
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