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Categories:
yellow cake mix canned juice canola oil eggs coconut heavy cream sugar whipped cream stabilizer vanilla vanilla bean fresh raspberries
Viewed: 63 - Published at: 5 years agoIngredients
- 1 box yellow cake mix
- 1 cup canned juice-packed crushed pineapple
- 1/4 cup canola oil
- 2 large eggs
- 1/2 cup sweetened coconut
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 3 teaspoons whipped cream stabilizer
- 1 teaspoon pure vanilla extract
- 1/2 vanilla bean, sliced lengthwise, seeds scraped
- 24 fresh raspberries
Method
- Preheat the oven to 350 degrees F.
- Line 2 cupcake pans with paper liners.
- Prepare the yellow cake mix by mixing together 1 cup water, the cake mix, pineapple, canola oil and eggs.
- Divide the batter evenly among the cupcake liners, filling each two-thirds full.
- Bake until golden and a toothpick comes out clean, 15 to 20 minutes.
- Transfer to a wire rack to cool completely.
- Place the coconut on a baking sheet and toast until lightly browned, about 5 minutes.
- Combine the heavy cream, sugar, stabilizer, vanilla extract and vanilla bean in a large bowl.
- Whip with an electric mixer until stiff peaks form, and then transfer into a pastry bag fitted with a wide tip.
- Pipe out 2 tablespoons of frosting onto each cupcake and top with 1 teaspoon of the toasted coconut and 1 raspberry.
- Nutrition Info (Per Serving):
- Calories: 177
- Total Fat: 11 grams
