Pineapple Cupcakes with Coconut Cream Filling and Lime Cream Cheese Frosting - Makes 16
For the pineapple cupcakes you will need:
1.5 cups plain flour
1 tspn baking powder1/2 tspn salt
115g butter
3/4 cup caster sugar
1 tspn vanilla
2 eggs
225g tin of crushed pineapple
Pre-heat oven to 180C and line a muffin tin with liners.
In the bowl and an electric mixer, cream the butter, sugar and vanilla until pale and creamy.
Add the eggs and beat well.
Add the flour, baking powder and salt. Beat until combined.
Add in the crushed pineapple, including the juice. Mix until all the ingredients are combined.
Fill the liners 2/3 full with batter.
Bake for 15-20 mins or until they bounce back when touched. Allow them to cool in the pan for 5 mins, before removing to wire racks to finish cooling.
For the coconut cream filling you will need:
100 ml of coconut cream (not coconut milk)
Using a teaspoon or a melon baller, remove a small section from the centre of the cupcake and set aside.
Fill with a teaspoon of the coconut cream.
Replace the section of cupcake that you cut out and press down.
For the lime frosting you will need:
Zest and juice of 1 lime
120g cream cheese, softened
125g butter softened
2.5 - 3 cups of icing sugar
In the bowl of an electric mixer, beat the butter until pale.
Add the lime zest, cream cheese and icing sugar and beat until smooth and creamy.
Pipe or spread onto your cupcakes.
And the most important part, sit down and enjoy!!!
Mrs B xx
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