Monday, 11 June 2012

Coconut and pineapple cupcakes

Whilst the weather of late may have prevented me from sitting on my deck with a chilled glass of malibu and  pineapple, nothing was going to stop me from re-creating a tiny piece of Caribbean heaven in my kitchen! We all know that the seductive and citric aroma of the fabulous, summery pineapple is a perfect accompaniment to the sweet and mildly flavoured coconut, so if you want to to be temporarily transported to the Tropics, give these cupcakes a go!


For the cakes:

120g plain flour
140g caster sugar
1 and a half tsps baking powder
pinch of salt
40g unsalted butter, at room temperature
120ml coconut milk
half a tsp vanilla extract
1 egg
9 tinned pineapple rings, chopped into small pieces
desiccated coconut, to decorate

For the frosting:

250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml coconut milk

a 12-hole cupcake tray, lined with paper cases

Makes 12

1. Preheat the oven to 170 degs C/Gas 3. 

2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined.

3. Mix together the coconut milk and vanilla extract in a separate bowl, then beat into the flour mixture on a medium speed until well combined. Add the egg and beat well, scraping any unmixed ingredients from the side of the bowl with a spatula.

4. Divide the chopped pineapple between the paper cases.

Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly before turning out onto a wire rack to cool completely.

5. To make the coconut frosting, beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on a medium speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed and slowly pour in the coconut milk. Once all the milk has been incorporated, turn the mixer up to a high speed and continue beating until the frosting is light and fluffy.

6. Once the cupcakes are cold, spoon the coconut frosting on top and finish with a sprinkling of desiccated coconut. Enjoy!

This recipe comes from The Hummingbird Bakery cookbook

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