1 20-ounce can pineapple slices, each ring cut into six bite-sized pieces
3 tablespoons 100% pure maple syrup
⅔ cup coconut cream from 1 14-ounce can coconut milk (the thick, top layer of cream that is formed when a can of coconut milk is refrigerated for 2-3 hours)
Instructions
Note: the night before preparing this recipe, refrigerate the can of coconut milk. The thick, creamy layer that rises to the top of the can is required for this recipe.
Preheat the oven to 350 degrees F.
In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate large mixing bowl whisk the following until well combined: ½ cup canola oil, ⅔ cup granulated sugar, eggs, yogurt, and vanilla extract.
Add the flour mixture to the yogurt mixture and stir just until ingredients are combined.
Fill a muffin pan with cupcake liners and spoon batter into liners, filling each about halfway. Bake for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool.
Remove coconut milk from the fridge and scoop out the thick, cream-like top layer. Add 2 tablespoons granulated sugar and use a hand mixer set to low speed to beat the mixture about 2 minutes, or until a rich, thick cream is formed. (Add additional sugar according to personal taste).
Top each cupcake with a spoonful of coconut cream.
To Store: Cupcakes should be stored at room temperature in an airtight container in a cool, dry, shaded location. Coconut cream should be stored separately in an airtight container in the fridge. Top cupcakes with cream immediately before serving.