Vegan Pineapple Cupcakes

Ingredients

Pineapple Cupcakes:
• Dry Ingredients:
• 1 cup all-purpose flour
• 2/3 cup white sugar
• 1 tsp baking soda
• 1/4 tsp salt
• Wet Ingredients:
• 10 oz crushed pineapple (not drained) - I buy the 14 oz can of Dole crushed pineapple and use about 10 oz in the cupcakes, and reserve the rest for other goodies!
• 1/4 cup applesauce, unsweetened
• 1/2 tsp vanilla extract

Coconut Whip Cream:
• 1 can full fat premium coconut milk, chilled (I use Thai Kitchen)
• 2 tbs powdered sugar
• 1/2 tsp vanilla extract

Instructions

Pineapple Cupcakes:
1. Preheat oven to 350 °F
2. Grease and/or line a 12 cavity muffin tin and set aside
3. In a large bowl, combine all dry ingredients (flour, sugar, baking soda and salt)
4. Add all wet ingredients to the dry ingredient mixture (pineapple, applesauce and vanilla extract)
5. Stir gently to combine
6. Divide batter amongst your prepared muffin tin
7. Bake in preheated oven for 14-17 minutes, or until a toothpick inserted into the cupcakes comes out clean and the tops are lightly golden
8. Allow to cool in pan for a couple minutes, then remove from pan and allow to finish cooling on a wire rack

Coconut Whip Cream:
1. While the cupcakes are baking, prepare your coconut whip cream
2. Remove the hard coconut cream portion from your chilled can of coconut milk into a large bowl
3. Reserve the remaining coconut water for use in other deliciousness (like smoothies)
4. Using a stand or electric mixer, mix the coconut cream until it is light and fluffy (a couple minutes)
5. Add powdered sugar and vanilla extract, and continue to whip for a few more minutes
6. Place into the fridge until you're ready to use

Assembly:
1. Pipe or spread chilled whip cream over completely cooled cupcakes
2. Optional: Top with pineapple chunks
3. Serve immediately