Tropical Island Cupcakes

By Sarah-Lyn

Ingredients

• 1/4 - 1/4 cup diced dried pineapple
• 1/4 - 1/4 cup diced dried papaya
• 1/8 - 1/8 cup banana liqueur
• 3/4 - 3/4 cup Gluten-Free four
• 1/2 - 1/2 tsp baking powder
• 1/4 - 1/4 tsp baking soda
• 1/4 - 1/4 tsp cinnamon
• 1/4 - 1/4 tsp ginger
• - Pinch of salt
• 1/2 - 1/2 cup packed brown sugar
• 1/4 - 1/4 cup unsalted butter at room temperature
• 2 - 2 egg whites
• 1/2 - 1/2 cup coconut milk
• 1/4 - 1/4 cup shredded, unsweetened, roasted coconut

Details

Servings 9
Adapted from ibakecupcakes.com

Preparation

Step 1

1. In a microwave safe bowl, combine pineapple, papaya and banana liqueur. Microwave, uncovered on high for 30-45 seconds or until fruit is hot and soft. Cover and let stand until cool. The fruit should absorb most of the liqueur but not all.

2. In a bowl, mix together flour, baking powder, baking soda, salt, ginger and cinnamon.

3. In a larger bowl, using an electric hand mixer, beat brown sugar and butter together until well combined. Add egg whites, one at a time, beating well after each addition. Alternately beat in flour mixture and coconut milk, making two additions of each, beating all together until smooth. Stir in soaked fruit and roasted coconut.

4. Scoop batter into prepared pan. Bake in preheated oven for 20-22 minutes. Let cool in pan for 10 minutes then transfer to cooling rack to cool completely.