I recently taught a cupcake birthday party for a girl who wanted a Hawaiian theme, so I had to come up with some simple fondant tropical designs that even 'tweens could do.
1 box white cake mix
1 can coconut milk (I opted against "light")
6 eggs (divided)
1 cup sugar
1 tsp. vanilla
1 1/2 cups (3 sticks) butter (softened)
1 sm. can crushed pineapple, drained
*Yield: Approx. 2 dozen cupcakes or 1 dozen standard cupcakes and 2 dozen mini-cupcakes
Prepare the Cupcakes:
* Because I knew I was making the pineapple icing, I used 2 whole eggs and 2 egg yolks for the cake. If you're not making the icing using egg whites, then by all means, use 3 whole eggs.
Cool on a cooling grid before decorating.
Prepare the Icing:
(Click the link for my complete tutorial on making this kind of icing, called Swiss Meringue Buttercream. There are a few tricks you can do to help make it come together better and more reliably.)
*Note: I had a few issues with the pineapple chunks while piping the icing on the cupcakes, even though it was "crushed" pineapple. I'm wondering if there's a way that you stick the pineapple in a blender if you can further "crush" it? I intend to try this next time. If you do it, let me know!
*You want to cook the eggs to 160-degrees in order to kill any possible salmonella bacteria. And you want to constantly whisk them or they could scramble-- not what we're looking for in icing!
icing bag bullets (which I apparently didn't photograph) to use to pipe the icing onto the cupcakes. Using a Tip #1M, pipe swirls of icing on top of the cupcakes. (Click the link to see my complete tutorial on how to make an icing swirl on a cupcake.)
Click the link to see how to make the beach-themed decorations for these cupcakes.
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