As a follow-up from Monday’s post, this is what I made with the left over pineapple and coconut I had from yesterday’s recipe.
These cupcakes were very simple to make! I used store bought yellow cake, followed the instructions on the box and added a 1 1/4 cup of diced fresh pineapple to the batter. For the mascarpone frosting, I used 6 ounces of mascarpone cheese, 3 tbsp butter, 1 tsp of coconut extract and 2 2/3 powdered sugar.
To dress up how I would serve the cupcakes, I placed them in a martini glass, I topped off each cupcake with fresh shredded coconut and garnished with a pineapple and a maraschino cherry.
Image via Rose Angel Lopez
Leave a Reply