I think these are my new favorite. So yummy, fluffy and light.
I found the recipe on
Confessions of a Cookbook Queens blog. I altered it to make it vegan.
Ingredients:
1 box of Duncan Hines Pineapple supreme cake mix
20.25 oz can crushed pineapple
4 egg whites
1/2 cup vegan butter
Frosting
1/2 cup vegan butter
1/2 cup butter flavor Crisco
1/2 cup coconut milk (the kind used as a milk replacer)
1 tsp coconut extract
1 tsp vanilla extract
6 cups powdered sugar
Sweetened shredded coconut for garnish and added yummyness
Preheat oven to 350 and get your cupcake tins ready for goodness.
Strain pineapple pressing gently to get all the juice out. I was able to get exactly the 1 cup I needed from my can.
If you have a kitchen-aid, everyone should have a kitchen-aid, add cake mix, egg whites, butter, and pineapple juice. Beat on low speed until well combined, about 30 seconds. Turn up your speed to medium and mix another 2 minutes. Carefully fold in your pineapples. I forgot this step and had to add them to the cupcakes right before baking. Not recommended.
Fill cupcake liners about 2/3 full. Place in the oven and wait for your nose to be sent into a heightened degree of pleasure. Unfortunatly you will have to wait 15-20 minutes before you will get to burn your tongue tasting their goodness. They are better with frosting but still delightful on their own.
Once they are cool add frosting either by pipping or spreading on with a knife. I choose pipping because I was eager to try them. Sprinkle with coconut shreds and enjoy. My oldest son does not like the texture of coconuts but likes the flavor. I left the coconut off the top of one for him.
Friends invited us over for dinner and I offered to bring dessert. I couldn't decide between chocolate or strawberry so I did both.
