Pineapple Coconut Angel Food Cupcakes
ANGEL FOOD CUPCAKE RECIPE
Fluffy and light Angel food cupcakes are the tastiest dessert-especially with a pineapple flavored whipped topping.
Provided by Lil' Luna
Categories Dessert
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Prepare cake as directed on package. Pour batter into 30 paper-lined muffin cups to about 2/3 full. Bake for 13-14 minutes or until tops are golden brown. Make sure to refrigerate batter if baking in batches.
- Cool cupcakes in pan for 5-10 minutes then remove and cool.
- In a medium bowl, mix together pineapple juice, pudding mix and whipped cream. Mix until combined and use to frost cupcakes.
- Top with assorted berries and mint leaves if desired.
Nutrition Facts : Calories 90 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 145 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
CHOCOLATE-COCONUT ANGEL CUPCAKES
My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice., Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut., Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes., Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 110 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
COCONUT-PINEAPPLE CUPCAKE RECIPE
Enjoy piña colada flavor for dessert with our Coconut-Pineapple Cupcake Recipe! This pineapple cupcake recipe makes delightful and delicious desserts.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Add COOL WHIP to frosting in medium bowl; stir just until blended. Spread onto cupcakes. Garnish with coconut.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 27 g, Protein 1 g
PINEAPPLE CUPCAKES
Make and share this Pineapple Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line muffin pan with paper liners.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
- Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.
PINEAPPLE COCONUT ANGEL FOOD CUPCAKES
These are very delicious cup cakes and so easy to make and it only has 2 ingredients. I like the pineapple and coconut flavors combined in these cupcakes. This is great as a full cake too and try to add pie fillings instead of the pineapple ...I really like the cherry. Keep left over cupcakes/cake in the refrigerator (thats if there is any left over).
Provided by Karla Everett @Karla59
Categories Cakes
Number Of Ingredients 7
Steps:
- Directions for cupcakes :
- Preheat oven to 375° , Place paper cupcake liners into cupcake pans.
- Combine the angel food cake mix ( the mix only) and crushed pineapple in syrup until mixed.
- Fill the cupcake liners 3/4 full. Bake for 12-14 minutes or until cupcakes are golden brown. Cool completely before frosting.
- Directions for frosting :
- Combine the whipped cream , crushed pineapple and toasted coconut and stir to combine. Frost the cooled cupcakes with the frosting.
PINEAPPLE ANGEL FOOD CUPCAKES
Make and share this Pineapple Angel Food Cupcakes recipe from Food.com.
Provided by Chef CDB
Categories Dessert
Time 17m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 2
Steps:
- Mix pineapple and angel food cake mix in a large bowl.
- Fill a 24 cupcake tins with liners and fill each tin approximately halfway.
- Bake at 350 degrees for about 12-15 minutes.
Nutrition Facts : Calories 91.9, Fat 0.1, Sodium 105.6, Carbohydrate 21.4, Fiber 0.2, Sugar 12.3, Protein 2
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- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until creamy and combined, about 2 minutes on high speed. Scrape down the sides of the bowl. Mix in the eggs, coconut extract and coconut milk until combined, about 1 minute. Scrape down the sides of the bowl again.
- In a medium mixing bowl, whisk together the flour, salt and baking powder. With the mixer on low speed, mix in the dry ingredients. Increase speed to medium and mix just until combined and no dry streaks remain, about 1 minute. Fold the crushed pineapple into the batter with a rubber spatula, just until combined.
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