Coconut and pineapple cupcakes
Coconut and pineapple give these cupcakes a tropical flavour. Grated fresh coconut can be used instead of desiccated coconut for an even better flavour.
120 g plain flour
140 g caster sugar
1½ teaspoons baking powder
a pinch of salt
40 g unsalted butter. at room temperature
120 ml coconut milk
½ teaspoon vanilla extract
9 tinned pineapple rings. chopped into small pieces
desiccated coconut, to decorate
250 g icing sugar sifted
80 g unsalted butter at room temperature
25 ml coconut milk
Preheat the oven to 170°C (325°F) Gas 3 .
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 slow speed until you get a sandy consistency and everything is combined Mix the coconut milk and vanilla extract in a separate bowl.
then beat into the flour mixture on medium speed until well combined. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) 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 and the sponge bounces back when touched.
A skewer inserted in the centre should come out clean Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
For the coconut frosting:
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow 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 high speed Continue beating until the frosting is very white, light and fluffy, 5-10 minutes.
When the cupcakes are cold spoon the coconut frosting on top and finish with a sprinkling of desiccated coconut .
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