Sunday, 11 July 2010

Recipe of the Week - Pineapple Coconut Cupcakes

There are new rules to Cupcake Hero now. The winner from the previous month gets to host. So last month (Blueberry), was hosted by Dorothy at Kitchen Koala. This month, the winner of the Blueberry challenge, Sharlene at Small Town Oven is hosting. Her ingredient choice... COCONUT! I had NO idea what to make. Especially because last time I made two recipes because I couldn't decide. This time, I decided to make Pineapple Coconut Cupcakes. Printable Here.

You Will Need...
For the Cupcake
1 Cup Self Raising Flour
1/2 Cup Caster Sugar
90 Grams Butter
1/3 Cup Pineapple Juice (I used the juice from the tin)
3/4 Cup Dessicated Coconut
2 Eggs

For the Topping
100 grams Pineapple (I used pineapple from a tin)
1/2 Cup Caster Sugar
3/4 Cup Pineapple Juice
12 Teaspoons Thickened Cream (a teaspoon for each cupcake)
First, preheat oven to 180 degrees and line a cupcake tray with cupcake liners.
Place butter and sugar in a bowl and beat until light and fluffy.
Add eggs.

Beat in coconut, flour and pineapple juice. (You might need to add a little more pineapple juice if it looks a bit thick.)
Spoon mixture evenly among cupcake liners and place in oven for 15-20 minutes. Until they bounce back when touched.
Let cupcakes cool completely on a cake rack.
While cupcakes are cooling, place the pineapple, juice and sugar in a saucepan.
Stir continuously until sugar is dissolved and then bring to the boil.
Turn temperature down and let simmer for 5 minutes.
Let mixture cool slightly, and then spoon teaspoon fulls into a hole created in the centre of the cupcake.
Top with thickened cream.

Keep in the fridge in a sealed container.
Don't forget to VOTE for your favourite cupcake at Small Town Oven. Voting closes 22nd July.

1 comment:

  1. OoO I made pineapple coconut cupcakes too but was tardy turning them in ^_^. Yours look great. I like the idea of making a syrup for the filling and combining with cream. Sounds very yummy!