1 2/3 c flour
1/3 c sugar
2 1/4 tsp baking powder
1/4 tsp salt
3/4 cream of coconut
(if you dont have any, like myself, blend together 1 c shredded coconut and 1/2 c non dairy creamer)
3 tbsp ener-g egg replacer prepared with water
1/4 c oil
5 rings of pineapple or about 8 ounces crushed- drained
add both mixtures together (if you use pineapple rings break them apart into smaller pieces). it will be very dry, add pineapple juice and then either non dairy creamer or soymilk until it is the correct consistency
bake at 350. i forgot to time how long i baked them...maybe like 10 or 15 minutes? they dont brown, they stay white.
frosting: (prepare while cupcakes are baking)
2/3 c sugar
1/4 c pineapple juice
1 tbsp of ener-g egg replacer prepared with water
1 tbsp light corn syrup or honey
1 shake salt
2 shakes cream of tartar
heat is a NON non stick pan at medium heat white beating with a hand blander on medium heat for 7 minutes.
remove from heat
add 1/2 coconut extract (or banana or almond could possibly work as well, whatever your liking is)
beat on medium speed for about a minute
add butter as desired. i used about 4 tbsp, it makes the icing thicker and the pineapple less tangy
dip cucpcakes in icing and then refridgerate for, i would say, atleast a half hour so the icing can set.