I enjoy trying out different flavour combinations and love the way pineapple and coconut compliment each other perfectly. Just think of a Piña colada!
Hummingbird have come to the rescue again with this jaw dropper. It is really worth buying their book if you can. It fits perfectly in your handbag so you can browse when you are catching that tube or train. Commutes just got tastier!
Recipe (makes 12)
Cupcakes
- 120g plain flour
- 140g caster sugar
- 1 ½ tsp baking power
- a pinch of salt
- 40g unsalted butter
- 120ml coconut milk
- ½ tsp vanilla extract
- 1 egg
- 9 canned pineapple rings cut into small bite size pieces
- desiccated coconut to decorate
Coconut frosting
- 250g icing sugar
- 80g unsalted butter
- 2 tbsp coconut milk
Method
- Preheat the oven to 170oC
- Use an electric hand whisk to mix together the flour, sugar, baking powder, salt and butter. You need to make sure you get a sandy texture.
- Combine the coconut milk and the vanilla in a separate bowl and gradually whisk this into the dry ingredients.
- Whisk in the egg until all the ingredients are combined but not over mixed.
- Place the pineapple into the cupcake cases, making sure each person has a little bite and they are not upset about missing their fruit.
- Divide the cupcake batter between the cases, making sure the cases are 2/3 full. A clever trick is using an ice cream scoop for this part! Fun and efficient!
- Bake for 20-25 minutes until golden and the cakes are springy to touch.
- Leave to cool on a wired rack.
- Meanwhile, make the frosting by whisking, with an electric whisk, the icing sugar and butter. Gradually add to this the coconut milk until it is all smooth and tasty.
- Pipe the cupcakes in a circular motion or simply use a palette knife to smother the frosting over.
- Sprinkle over desiccated coconut.
- Give to people you like.
Mmmm. Surely it is healthy, the fact it has fruit in right?