24 wonton wrappers
Coconut oil cooking spray
4 teaspoons sugar, divided
2 granny smith apples, peeled and chopped
1 package Sour Punch Sour Apple Straws, chopped into small pieces
½ cup water
½ cup pecans, crushed
½ teaspoon cinnamon
1 tablespoon butter, melted
¼ cup caramel
1½ cup Sour Punch® Bites® Tropical Blends, plus extra for topping
½ cup of water, divided
1⅓ cups all purpose flour
1½ tsp. baking powder
¼ tsp. salt
½ cup sugar
½ cup unsalted butter, softened
2 eggs
1 cup crushed pineapple, drained
½ cup coconut milk
¼ tsp. coconut extract
For the Frosting:
½ package cream cheese, softened
¼ cup unsalted butter, softened
½ tsp. coconut extract
1½ cups powdered sugar
For Topping:
Maraschino cherries
Tropical Sour Punch Bites
Shredded coconut (optional)
Preheat your oven to 350F and spray a mini muffin tin with cooking spray.
Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.
Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.
Preheat your oven to 350˚ F and line a muffin tin with cupcake liners.
In a medium bowl, combine the flour, baking powder, and salt.
Add the Tropical Sour Punch Bites to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan. When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Sour Punch is mostly melted, about 10 minutes.
Combine the granny smith apple, Sour Punch Sour Apple Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.
Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.
Turn off the heat and scoop the Sour Punch and apples into a bowl.
In a large bowl, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
Add the eggs and beat until well combined. Then beat in the melted Tropical Sour Punch Bites.
Using a fine mesh strainer, drain the pineapple and press down with a spatula to release as much liquid as possible.
In a large bowl, combine the pineapple with the coconut milk and coconut extract.
In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.
Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.
Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.
Pour a bit of the dry mixture into the bowl with the melted Sour Punch, then a bit of the pineapple mixture.
Beat on low until well combined, adding more dry ingredients and wet ingredients until everything is blended together.
Remove the mini pies from the oven and allow them to cool in the pan.
Drizzle with caramel and transfer them to a platter to serve.
Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full.
Bake for 20 to 22 minutes, or until a toothpick comes out clean.
Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.
To make the frosting, beat the cream cheese, butter, and coconut extract until light and fluffy. Gradually add the confectioners sugar and continue beating until the frosting is smooth and spreadable.
If the frosting is too thick, add a bit of heavy cream or milk to thin. If the frosting is too runny, add more confectioners sugar.
Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with a maraschino cherry, extra Tropical Sour Punch Bites, and shredded coconut, if desired.
