Blue Hawaiian Cupcakes

I made these Blue Hawaiian cupcakes as a last minute addition to a 4th of July party.  They were festive and delicious.  The pineapple filling adds an extra oomph that makes them taste extra summery...and boozy!

iced cupcakes.jpg

For the cupcakes:
1 1/2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1 tsp. baking soda
1/4 tsp. sea salt
½ c. Malibu Rum, or other coconut rum
½ c. coconut water or coconut milk
1/3 c. blue curacao (make sure it's vegan!)
1 tsp. vanilla extract
1/4 c. coconut oil, melted
½ c. + 3 T. coconut sugar
1/4 c. organic non-hydrogenated vegetable shortening, like Spectrum
3 T. flaxseed, ground
9 T. water

For the filling:
1 c. pineappple, chopped
2 T. pure maple syrup
splash of Malibu Rum

For the icing:
½ c. organic non-hydrogenated vegetable shortening, like Spectrum
1 to 1 1/2 c. powdered sugar (vegan), and more as needed
splash of blue curacao, for color
1 tsp. vanilla

For the cupcakes:

Preheat the oven to 350°. Line a muffin pan with parchment cups.  

Mix the flaxseed and tablespoons of water in a small cup. Let it rest for 10 minutes so it becomes thicker.

In a small bowl, combine the flour, salt, and baking soda.  Set aside.

In a large mixing bowl, cream the sugar, coconut oil, shortening, and vanilla. Add the curacao, coconut water, flax mixture, and rum until ingredients are incorporated. (It will be pretty soupy.) Slowly add the dry ingredients to the mixing bowl.

Using a cookie scooper, scoop the batter into the cupcake liners. 

Bake the cupcakes for about 20-25 minutes. Insert a toothpick and make sure it comes out clean. Place on a cooling rack and let them cool completely.

For the pineapple filling:
In a small saucepan, heat the pineapple and syrup over medium heat.  Bring to a boil and simmer for 5-10 minutes, until the pineapple is soft and squishy.  Remove from the heat and let it cool.  Add the splash of Malibu and stir in completely as it's cooling.  You can also puree the pineapple in the blender, if you want to.

pineapple Collage.jpg

Once the cupcakes and filling are cooled, core the cupcakes and add the filling.


For the icing:
Cream the shortening, curacao, and vanilla. While mixing, slowly add the powdered sugar until you reach a stiffer consistency. If it gets too stiff, add some almond milk to the mixture.  If it's runny, add more powdered sugar.

Once you are done mixing and everything is incorporated, scoop the icing into a piping bag (or a sandwich bag if that’s all you have.) Ice the cupcakes and top with sprinkles or dried pineapple.

These were a big hit; they bring a tropical taste to any party!