Pineapple Week Finale: A Sweet {Not-too-Naughty} Treat

Well, here we are. The end of Pineapple Week and the course I am always anxiously awaiting: dessert!

I must, however, caution you about today's recipe. It isn't what you think it is. I mean, it is a cupcake, yes, but not the type of cupcake you're probably hoping for if you're anything like me. I decided to post it anyway because I am always talking about healthy eating and good-for-you foods and blah, blah, blah and so it seems sort of hypocritical to entice you to try something as dissuading as a Brussels sprout, and then WHAM, hit you with a butter-laden dessert to undo all the good you've done all week long. Sigh.

So, I have a dessert recipe to share with you that you don't actually have to feel too guilty about.* There is some sugar involved. And some rum. And a little bit of butter. And some cream cheese. So I wouldn't pass it up altogether because when it all comes together in the form of Pineapple Coconut Cupcakes, it isn't half bad. In fact, I'd say it's pretty good.

This cupcake is kind of like Pina Colada's goody-two-shoes sister had one too many sips of a Malibu and pineapple one night and decided to cut a little loose. Sure, her halo may have been a little crooked in the morning but no real harm was done. ;)

I found this recipe at Eating Well's website. It is originally for a layer cake, but I made a few alterations here and there and it worked out perfectly for cupcakes. {About 20 of them, to be exact.}

I hope you've enjoyed this week's pineapple recipes as much as I've enjoyed sharing them! Have a great weekend. :)

*If you aren't feeling particularly well-behaved and would like a more decadent treat with similar flavors, head on over to The Pastry Affair and check out this cupcake!

Pineapple Coconut Cupcakes
found at Eating Well

Cake:

• 1 1/2 cups cake flour
• 1 cup whole-wheat flour, preferably white whole-wheat
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup honey
• 1/3 cup canola oil
• 3 tablespoons butter, melted
• 3/4 cup nonfat buttermilk, or milk
• 2 tablespoons coconut rum, or dark rum
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 3 large eggs, separated (reserve 2 yolks for pineapple curd)

Garnish:

• Fresh pineapple, cut into small chunks
• 1/4 cup toasted coconut

For Cake:

1. Preheat oven to 350°F. Line a cupcake pan with liners.
2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, vanilla, oil, and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
3. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Fill cupcake tins about 3/4 of the way with batter.
4. Bake cupcakes until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.

Pineapple Curd:

• 2 large egg yolks
• 1 6-ounce can pineapple juice, (3/4 cup)
• 1/4 cup granulated sugar
• 5 teaspoons cornstarch

For Curd:

1. Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan.
2. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely. Refrigerate a few hours or overnight to allow to thicken.

Frosting

• 12 ounces reduced-fat cream cheese, (Neufchâtel), at room temperature
• 1/2 to 3/4 cup confectioners' sugar, sifted
• 1 teaspoon coconut rum (or coconut extract)

For Frosting:

1. Beat cream cheese, confectioners’ sugar, & rum (or extract)  in a medium bowl with an electric mixer until smooth and creamy.

To Assemble Cupcakes:

1. Using a sharp paring knife {or apple corer, as I did... what? It worked PERFECTLY!}, cut out a well in the center of each cooled cupcake to make room for filling. Discard {or snack on} scraps.

2. Fill a piping bag or zip top plastic bag with Pineapple Curd. Snip off bottom corner to create an opening. Carefully squeeze a small amount of curd into each hollowed out cupcake, filling to top of opening, just until level.

3. Fill a piping bag fitted with a plain tip or desired tip {or zip top plastic bag} with Cream Cheese Frosting. Pipe frosting onto cupcake in desired manner.

4. Garnish cupcakes with a light sprinkling of toasted coconut and a small piece of fresh pineapple.