This recipe came from my friend Emma, who is mostly known as being the one person who was named Emma long before Ross, Rachel, and half of the internet named their kid Emma. That's what she says, anyway. She's a very lovely person, just perhaps a tiny bit bitter that when she goes anywhere kid-friendly, she thinks half the world is talking to her.
They should, by the way. She's super smart. She's the kind of smart that knows about tricks like using a can of crushed pineapple with cake mix and turning it into something super fancy and amazing. She's smart about other things, too, but that's the one that has my skirt flying these days because YUM.
Alexis said she wants to kiss these cupcakes.
Annnnd then she did.
Emma's Caribbean Cloud Cupcakes
1 package angel food cake mix (I used Dunkin Hines brand)
1 20-oz can crushed pineapple
For the frosting:
1/2 cup butter, room temperature
1 8-oz package cream cheese, room temperature
1 cup brown sugar
1 teaspoon coconut extract
1. Preheat the oven to 350 degrees. Line your cupcake pan with paper liners. I got 30 cupcakes out of this recipe, so plan accordingly.
2. In a large mixing bowl, combine the angel food cake mix and the pineapple. Seriously, the entire contents of the pineapple can. That's it. Mix at low speed for a few seconds then high speed for one minute. Don't overmix it or it will de-fluff.
3. Fill your cupcake liners about 4/5 of the way full. These very barely rise.
4. Bake at 350 degrees for 20-22 minutes or until lightly browned on top. Let them rest in the pan for a few minutes after baking then transfer to a wire rack to cool.
5. Meanwhile, it's time to make some frosting. Throw the butter, cream cheese, brown sugar, and coconut extract in a medium bowl. Mix at high speed until well-blended.
6. Once the cupcakes are cool, introduce them to the frosting. They will be best friends in no time.
7. You can garnish with a strawberry or whatever makes you happy.