I made these cupcakes once before and my cousin Matrix (yes, her name is really Matrix!) from Los Angeles requested that I bake them for her again while she was here visiting me. The first time I made these cupcakes I used vegetable oil. But lately I’ve been trying out different recipes with coconut oil and I thought this one was a success. The thing about substituting vegetable oil with coconut oil is that it’s solid in cooler climates so you have to melt it down. It melts to the touch so it’s really easy. One way you can melt it is by preheating your oven and putting the oil on top of the stove while you prep your other ingredients. I like to put it in the microwave for about 30 seconds. But, when you’re mixing the melted oil with cold ingredients it gets hard again so you have to use a double boiler to whisk it together. It takes a little extra work but I think it’s worth it. This is a delicious recipe I hope you like it!
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup + 1 tsp coconut oil
3/4 cup buttermilk
1 teaspoon pure vanilla extract
1 1/2 cups + 1 tbs granulated sugar
1 can (8 ounces) crushed pineapple, drained
About 18 standard cupcakes. Each cupcake serves 1.
Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate metal mixing bowl, whisk together oil, buttermilk, eggs and vanilla. If the coconut oil starts to harden and becomes chunky put the mixing bowl over a saucepan of warm/simmering water and whisk gently until it’s melted again and fully blended. Stir in the sugar and pineapple. Add flour mixture; mix well. Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.