It's Really Better Than Sex Cupcakes

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 24 servings
  • Nutrition Info
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Ingredients

1 box yellow cake mix

1 cup canned juice-packed crushed pineapple

1/4 cup canola oil

2 large eggs

1/2 cup sweetened coconut

1 1/2 cups heavy cream

2 tablespoons sugar

3 teaspoons whipped cream stabilizer

1 teaspoon pure vanilla extract

1/2 vanilla bean, sliced lengthwise, seeds scraped

24 fresh raspberries

Directions

  1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners. Prepare the yellow cake mix by mixing together 1 cup water, the cake mix, pineapple, canola oil and eggs. Divide the batter evenly among the cupcake liners, filling each two-thirds full. Bake until golden and a toothpick comes out clean, 15 to 20 minutes. Transfer to a wire rack to cool completely. 
  2. Place the coconut on a baking sheet and toast until lightly browned, about 5 minutes. 
  3. Combine the heavy cream, sugar, stabilizer, vanilla extract and vanilla bean in a large bowl. Whip with an electric mixer until stiff peaks form, and then transfer into a pastry bag fitted with a wide tip. Pipe out 2 tablespoons of frosting onto each cupcake and top with 1 teaspoon of the toasted coconut and 1 raspberry. 

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