Tropical Honeymoon Cupcakes
INGREDIENTS
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1/2 cup cream of coconut, stirred before measuring
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1/2 teaspoon coconut extract
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1/4 teaspoon vanilla extract
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2 egg whites, lightly beaten
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1 egg
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1 cup all-purpose flour
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3/4 cup sweetened shredded coconut, coarsely ground in a food processor
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1/2 cup granulated sugar
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1 1/2 teaspoons baking powder
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1/4 teaspoon kosher salt
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6 tablespoons unsalted butter, softened and cut into tablespoons
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1 1/4 cups thick mango juice
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2 egg yolks
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1 tablespoon plus 1 teaspoon cornstarch
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1 tablespoon granulated sugar
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Pinch kosher salt
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One 8-ounce package cream cheese, softened
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1/2 stick (4 tablespoons) butter, softened
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2 to 3 cups confectioners' sugar
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1 tablespoon finely grated orange zest
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1/2 teaspoon vanilla extract
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12 thin squares fresh pineapple
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Granulated sugar, for sprinkling
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3/4 cup sweetened flaked coconut
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