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It’s Really Better Than Sex Cupcakes

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Tags: baking, sweets

  • Prep time: 50 min
  • Cook time: 25 min
  • Servings: 24

Ingredients

  • 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
  • 24 fresh raspberries

Directions

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.

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