PINEAPPLE CUPCAKES w/ ONO COCONUT EUPHORIA RUM ICING

YUMMY! Coconut Euphoria Cupcakes!

INGREDIENTS:

1/2 cup of crushed pineapple
2 cups flour
1 1/4 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
1 tsp vanilla
2 teaspoons baking soda
1/4 teaspoon salt
1/4 tsp of ginger
grated zest of 1 lime
1 tablespoon of ground ONO Coconut Euphoria tea (I like to use a spice grinder)
DIRECTIONS:

* Preheat the overn to 350 F
* Line or grease and flour 24 cupcake molds

1. Cream together the sugar and butter or margarine.
2. Add the eggs one at a time and beat.
3. Add the vanilla essence.
4. Add the flour, the ground ONO Coconut Euphoria tea, baking powder and mix together.
5. Add the pineapple and mix.
6. Fill the cupcake molds 3/4 full
7. Pour about 3/4 cup of batter in each well. Bake 15 minutes or until the cupcake looks “set” and bounces back to touch.
8. Cool on a wire rack then ice with rum pineapple icing.

ONO COCONUT EUPHORIA RUM ICING

INGREDIENTS:
1 cup unsalted butter, room temperature*
3 cups confectioners’ sugar
1/4 cup dark rum
1 teaspoon ground cinnamon
a pinch of salt
1/2 cup sweetened coconut
Chilled ONO Coconut Euphoria tea, as needed to thin*

*Note: To make vegan cupcakes, substitute margarine or vegan butter and use soy milk to thin.

1. In a medium bowl, sift together confectioners’ sugar and cinnamon.
2. Using an electric or stand mixer, cream butter until light and fluffy, about 2 minutes. Add rum and pinch of salt and mix until combined.
3. Add confectioners’ sugar mixture, 1/2 cup at a time, mixing well between additions. Continue to beat until light and fluffy.
4. If frosting is too thick, add a bit of tea to thin it out (start with a teaspoon at a time). If too thin, add more sugar and continue to beat until it is the right consistency.
5. Top the pineapple cupcakes with the coconut rum icing, sprinkle with coconut shreds and enjoy!

*** Enjoy with a pot of ONO Coconut Euphoria tea.