Hatch Chile Cupcakes

Ingredients

  • 3 cups flour
  • 3 cups granulated sugar
  • 1 tsp Salt
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1 1/2 cup canola oil
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 13 oz. can unsweetened coconut milk
  • 1 8 oz. can crushed pineapple drained
  • 1 1/3 cup roasted hatch chilis peeled, seeded and diced
  • Cream cheese frosting or powdered sugar

Instructions

  1. Preheat oven to 350. Lightly grease muffin tins or fill with paper baking cups.
  2. Mix together dry ingredients in a small bowl; set aside. In a large bowl, mix together oil, eggs, vanilla and coconut milk. Slowly mix in dry ingredients until well combined. Fold in pineapple and chiles.
  3. Fill baking cups 2/3 full. Bake for 25 minutes or until done. Remove from oven and set aside to cool.
  4. Frost with your favorite cream cheese icing or dust with powdered sugar.

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