Pico Cupcakes

What is a pico cupcake you might be wondering? Well, it is simply my term for a pineapple-coconut combination! I am still waiting for spring to fully arrive here in Portland, and this cupcake made me think I was someplace sunny (for the three or four seconds it took me to eat one!). I must admit, fresh pineapple as opposed to canned would have made a much prettier treat (and tastier too), but I shop on budget…

Anyway, these are adapted from the Golden Vanilla Cupcakes from the one and only Vegan Cupcakes Take Over the World. I made a few changes: (1) instead of 1 cup of soymilk, I used a 1/2 cup of soymilk and a 1/2 cup of pineapple juice, and omitted the apple cider vinegar; (2) I added a 1/2 cup of crushed pineapple to the cupcake batter; (3) I added a 1/2 cup of unsweetened shredded coconut to the Vegan Fluffy Buttercream Frosting recipe; and (4) I substituted light coconut milk for the soymilk in the frosting. It would have been nice to add some coconut extract as well, but I didn’t have any on hand. These are not frosted fancy at all, but I did garnish them with a wee pineapple slice!