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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pineapple Coconut Angel Food Cupcakes Recipe

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This recipe for Pineapple Coconut Angel Food Cupcakes is from Cooking Mom's Way, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CUPCAKES
1 box angel food cake mix
20 oz can of crushed pineapple in heavy syrup
COCONUT CREAM FROSTING
8 oz low fat or fat free whipped cream
1/4 c crushed pineapple, drained
1/4 c. coconut, toasted
Directions:
Directions:
Preheat oven to 375º. Place paper cupcake liners into cupcake pans. Combine the angel food cake mix and crushed pineapple in syrup until mixed. Fill the cupcake liners 3/4 full. Bake for 12-14 minutes or until cupcakes are golden brown. Cool completely before frosting.
For frosting, combine the whipped cream, crushed pineapple and toasted coconut and stir to combine. Frost cooled cupcakes.

 

 

 

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