Pineapple Cupcakes with Coconut Cream

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 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 into the yogurt mixture and stir just until ingredients are combined.

Fill a 12-count muffin pan with cupcake liners and spoon batter into liners, filling each about halfway full. Bake for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove pan from oven and set it on a rack. Allow cupcakes to cool.

Meanwhile, heat 1 teaspoon canola oil in a sauté pan over medium-high heat. Add the pineapple and maple syrup and cook and stir until pineapple becomes golden and caramelized. Immediately transfer caramelized pineapple to a plate to cool. Arrange several piece of pineapple over the top of each cupcake.

Remove coconut milk from the fridge and scoop the thick, cream-like top layer (there should be about 2/3 cup) into a bowl. Add 2 tablespoons granulated sugar and use a hand mixer set to low speed to beat the mixture for 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, dark location. Coconut cream should be stored separately in an airtight container in the fridge. Top cupcakes with cream immediately before serving.