Piña Colada Cupcakes

Piña Colada Cupcakes 2 cups sifted cake flour 2 tsp. baking powder 1.4 tsp. salt 8 tbsp. unsalted butter, at room temperature 1 3/4 cups sugar 1/2 cup milk, at room temperature 1/2 tsp. vanilla extract 1/4 tsp. coconut extract 4 egg whites 1/2-2/3 cup shredded coconut Preheat oven to 350 degrees F. Sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until light and fluffy. Add in the flour mixture in three additions, beginning with the flour and alternating with half the milk in between each addition of flour. Mix well after each addition. Stir in the vanilla, coconut extract and shredded coconut. Transfer the batter to a mixing bowl and set aside. Clean your mixer bowl and then beat the egg whites on high until stiff peaks form. Using a rubber spatula, carefully fold in the egg whites to the batter, mixing until smooth and blended completely. Line a muffin pan with cupcake liners. Divide the batter among the cupcake pan, filling each well about half-full. Bake until cupcakes are golden, about 15 minutes. Use the toothpick test to make sure they are cooked all the way through. Frosting 1 cup butter 8 cups sifted confectioners’ sugar 6 tablespoons well drained crushed pineapple 1 to 2 tablespoons pineapple juice Cream the butter and gradually beat in the sugar. Add in the crushed pineapple, and just enough pineapple juice to make it spreadable. Frost the cupcakes as desired. Enjoy! Nothing says summer like Piña Colada Cupcakes. Top with shredded coconut and you’ve got a refreshing treat.