I love these tropical cupcakes, the coconut cupcake is beautifully moist and delicious, complemented by a pineapple jam centre, coconut buttercream and finished with a pretty pineapple flower. Who couldn’t love these?
These take a little while to make but are well worth the effort. Start by making the pineapple flowers, if you have a dehydrator use that to dry your pineapple, but if not (like me) use your oven.
Makes about 14
Cupcakes (based on a Planet Cake recipe):
220g Softened Unsalted Butter
325g Light Brown Sugar
1 tsp Coconut extract (not essence)
3 Large Eggs
360g Self-Raising flour sifted
130g Desicated Coconut
Preheat Oven to 180 degrees C. Place cupcake papers in a muffin tin.
Beat the butter, sugar and coconut extract together until light and fluffy.
Beat in the eggs one at a time.
Add the flour in two batches, alternating with the buttermilk, beat until well combined.
Spoon the mixture into the cupcake papers, leaving about 1/3rd of the paper free as the cupcakes will rise.
Bake for 20 minutes or until a skewer inserted into the cupcakes, comes out clean.
Leave on a cooling rack to cool.
900g of pineapple cored and finely chopped
1 cup of white sugar
1/8th of a lemon, seeded and sliced
100ml of water
Combine all ingredients in a large saucepan.
Bring slowly to the boil, stirring continuously until all the sugar has dissolved.
Turn the heat up and boil rapidly until you hit gelling point (pour a small amount onto a very cold saucer, if when you run your finger through it, it feels set you’ve found the gelling point, if it’s too runny, keep boiling the mixture and try again in a couple of minutes.
Remove from heat and remove any foam.
Place into steralised jam jars and label.
300g butter softened – half salted and half unsalted. I like Lurpak as it results in a whiter looking buttercream.
450g pure icing sugar sifted
1 tbsp coconut extract, plus extra to taste
Beat the butter until soft.
Add the icing sugar in two batches and beat until combined.
Add the coconut extract and beat through, add extract to suit your taste.
1 fresh pineapple
Preheat Oven to 100 degrees C.
Remove the rind and eyes of the pineapple.
Slice very thinly – you should be able to see the knife through each slice.
Place on a baking tray lined with baking paper.
Bake on one side for 45 minutes, turn over and bake on the other side for 45 minutes. Watch the pineapple – you don’t want them too brown.
Check the slices – they should be dry, but not to dry that they crack when moved.
Place in a muffin tin, so that they bend inwards like a flower. Leave overnight to dry further – this will also help them to keep their shape.
Hollow out a small hole in the top of each cupcake.
Fill each with a tsp of the pineapple jam.
Pipe a swirl of buttercream on the top of each cupcake to cover the jam.
Gently press a pineapple flower into the buttercream.
Serve and enjoy!