Sweet and citrusy cupcakes! A lucky treat!

Prep Time:  15 minutes   |    Cook Time:  25   |    Total Time:  40 minutes   |    Yields:  24 cupcakes

Ingredients:

• 20 ounces  Sweet Harvest  Crushed Pineapple
• 16.5 ounces  Baker's Corner  Yellow Cake Mix
• ¼ cup  Carlini  Vegetable Oil
• 3  Goldhen  Large Eggs
• 1 orange, zested and juiced
• 30 drops green food coloring, divided
• ½ cup  Countryside Creamery  Unsalted Butter, room temperature
• 1 teaspoon  Stonemill  Pure Vanilla
• ½ cup  Carlini  Pure Vegetable Shortening
• 3 cups  Baker's Corner  Powdered Sugar
• ½ cup  Baker's Corner  Coconut Flakes*
• ½ teaspoon water

*These are ALDI Find items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 350°.
2. Line a muffin tin with paper cupcake liners.
3. Drain pineapple juice into a medium bowl. Add cake mix, oil and eggs. Mix for 3 minutes, stir in orange zest.
4. In a medium bowl, toss drained crushed pineapple with 10 drops of green food coloring and fold into cake batter.
5. Fill muffin tins halfway and bake for 16-18 minutes, or until a toothpick comes out clean. Cool completely before frosting.
6. In a medium bowl, cream together orange juice, butter, vanilla, shortening and sugar.
7. Divide frosting into two separate bowls. Add 10 drops of green food coloring to one bowl and mix together to create green frosting.                    
8. In a piping bag, fill one side with white and one side with green to create a swirl effect.
9. Pipe onto cooled cupcakes in an upward swirl motion.        
10. Mix coconut flakes with water and 10 drops of food coloring; sprinkle over frosted cupcakes.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen