Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!


Yesterday I posted about walking all over this city and today I'm posting about cupcakes. It's all about everything in moderation right? Right!

This idea came to me as I was thinking about my favorite summer flavors. Of course this lead to me thinking about vacations which ended up making me thing of pina coladas. Mmm just imaging yourself with a frosty, creamy pina colada in hand on a Hawaiian beach. Ah, I digress. I love the idea of roasting the pineapple to caramelize the fruit before putting it in the cupcake. The tart acidity of the pineapple is the perfect compliment to the sugary sweetness of the coconut frosting.

You will notice that I used packaged cake mix because you are roasting the pineapple, toasting the coconut, whipping up the frosting and the last thing you want is to make the cake too. So I bought the cake mix. Probably not what I should be doing because I'm supposed to be making the recipes BUT it is easy and I'm all about making this easy for everyone. Plus the cake mix was gluten free (it was the only kind they had) and it was really good, so these are unintentionally gluten free. Yay!

One pineapple (you will have extra roasted pineapple)
One package of yellow cake mix (plus eggs and oil that the cake mix calls for)
1 small can of pineapple juice
3 Cups Powdered sugar
1-2 Tablespoons Milk
1 Cup Butter
1 Teaspoon Coconut extract

Step No 1

Heat the oven to 425 degrees. Prepare the pineapple by cutting off the rough sides of the fruit.

Then slice in half and cut around the core.

You should have six big slices of pineapple. Slice in thin 1/4 pieces. Lay flat on tray with covered with parchment paper (it will make the clean-up way easier)

Step No 2

While the pineapple is roasting (about 20 mins) mix up your cake according to the directions on the cake mix. If the mix calls for water, use pineapple juice in it's place.

Step No 3

Prepare the frosting but combining butter, powdered sugar, coconut extract and milk in a bowl and beating until combined. You will want your frosting to be stiff so gradually add the milk until the desired texture is reached.

Step No 4

Pull your pineapple out of the oven as the edges begin to brown. Turn down the oven to 325 (or whatever temperature it denotes on the cake mix)

Using your fingers tear the pineapple into small pieces and add to the batter. Depending on how much pineapple you want in your cupcakes, add anywhere for 1/2 - 1 cup of the roasted pineapple.

Step No 5

After the cupcakes bake for about 30 minutes (again, follow the directions on the package) pull them out of the oven and allow them to cool.

After they have cooled spoon frosting into a pastry tube fitted with a large star nozzle (I like to use a Ziplock freezer bag for easier cleanup) Pipe frosting onto cupcakes.

Decorate with toasted coconut and a small piece of the roasted pineapple.

Enjoy your tropical treat!