- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup sugar
- 1 egg
- 4 Tablespoon olive oil (or butter)
- 1/2 cup pineapple pulp
- 1/2 cup + 2 tbsp light coconut milk (or full fat)
- 6 oz light cream cheese
- 1 cup powdered sugar
- 2 Tablespoon unsalted butter (at room temperature)
- 1 Tablespoon pineapple pulp
- pinch of turmeric
- 12 maraschino cherries
- fresh pineapple chunks
- umbrella toothpicks
Preheat oven to 350 F
In a mixing bowl sieve dry ingredients like flour, baking powder, and baking soda.
In another bowl add egg, oil, and sugar. Whisk until the sugar dissolves. Add pineapple pulp*, coconut milk and gently stir to combine.
Then add flour mixture gradually into wet ingredients and gently fold to mix well.
Transfer batter to a paper-lined cupcake pan and fill the cups 2/3 full. Bake them for 18-22 min at 350 F. Once cupcakes are baked cool them down to room temperature.
Meanwhile, prepare frosting. Add cream cheese, butter, sugar, pineapple pulp and turmeric in a medium bowl and beat to mix well or until it gets to a stiff peak.
Before serving, pipe the cream cheese frosting onto cupcakes.
Garnish them with maraschino cherries, fresh pineapple chunks, and umbrella picks to get the feeling of tropical pina colada drink.
To prepare pineapple pulp, in a blender blend fresh pineapple chunks until it gets to smooth consistency.