Strawberries Colada Cupcakes

My relation with baking is like Marriage Vows – in sickness and in health, for better for worse, to love to cherish LOL 🙂

I had been struck by flu and fever last week and all I could do while lying down holding my tab was to browse Tastespotting looking for inspiration to bake something, something which could utilize my 3 boxes of strawberries before they could go bad. I came across this my ever favorite Annie Eats blog which had Strawberry Cream Cheese Tart but I did’nt had enough reasons (and energy) to make it though I am planning to try it pretty soon, before the strawberry season is over.

So I decided to make Strawberry Colada cupcakes which had all my favorite (and available) ingredients, pineapple, coconut milk and strawberries. They turned out super moist and yummy and Hubs and kids loved them. I skipped the frosting though.

Strawberry PinColada Cupcakes

Ingredients

Strawberry puree 2/3 cup
Coconut Milk 1/2 cup
Vanilla essence 1/2 tsp
Cake flour 2 cups
Baking powder 2 tsp
Salt 1/4 tsp
Unsalted butter, softened 3/4 cup
Granulated sugar 1 1/3 cup
Egg 1
Egg whites 2
well-drained crushed pineapple in unsweetened juice 1/4 cup

Method
1. Heat the oven to 350F.

2. Put paper covers in 24 muffin cups. Set aside.

3. Pour puree into a small bowl. Stir in the coconut milk, 1/2 teaspoon vanilla.
4. In a medium bowl, mix together the flour, baking powder and salt. Set aside.

5. In a large bowl, or the bowl of a stand mixer, beat the butter and sugar at medium speed for 2 minutes, until light and fluffy. Add the whole egg and the egg whites, 1 at a time, mixing well between additions.

6. On low speed, add 1/3 fo the the flour mixture, followed by 1/2 of the strawberry-coconut milk mixture. Add another 1/3 of the flour, the rest of the strawberry-coconut mixture, then the rest of the flour. Beat just until blended. Fold in the pineapple.
7. Divide the batter among the prepared baking cups, filling each cup about 3/4 full.

8. Bake until the centers spring back when lightly touched, about 18-22 minutes. Cool for 5 minutes, then remove from tins to cool completely on wire racks.

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