Pineapple and Coconut Cupcakes

 Pineapple and Coconut Cupcakes

Makes 10 small All Gold tins

Cupcakes

Ingredients:

  • 40gr Butter
  • 30ml White Sugar
  • 1 (275gr) Pine Apple, peeled, ¼, slices
  • 50ml Treacle Sugar
  • 200gr Butter
  • 200gr Castor Sugar
  • 3 Eggs
  • 5ml Lemon Juice
  • 5ml Vanilla Essence
  • 200gr Cake Flour
  • 10ml Baking Powder
  • 60gr Desiccated Coconut

Method:

  1. In a large frying pan, heat the butter and sugar, add the pineapple slices and fry on both sides, set aside to cool.
  2. Line and grease 10 small tins (All gold-6cm base we use…115g), in each tin sprinkle 5ml Treacle Sugar.
  3. On top of the sugar arrange the pineapple slices, to cover the base, set aside.
  4. Beat the butter and castor sugar until light and fluffy.
  5. Add the eggs one at a time.
  6. Add the lemon juice and vanilla extract.
  7. Fold in the flour, baking powder and desiccated coconut.
  8. Fill each tin with 75gr mixture.
  9. Bake in pre-heated oven of 180°C for about 20minutes or until cooked.

Meringue Icing

Ingredients:

  • 170gr White Sugar
  • 4 Egg Whites
  • 25ml Cold Water
  • 5ml Lemon Juice
  • 5ml Vanilla Extract

Method:

  1. Place all the ingredients in a metal bowl from a kitchen mixer.
  2. Over a double boiler whisk for about 5minutes, so the sugar dissolves.
  3. Then start whisking in the machine for about 10minutes, until the mixture is stiff peak.
  4. Ice the cooled cupcakes with the meringue icing and garnish with dried out pineapple slices and desiccated coconut.

Please post your comments and any food-related questions below. I look forward to hearing from you.