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:
- In a large frying pan, heat the butter and sugar, add the pineapple slices and fry on both sides, set aside to cool.
- Line and grease 10 small tins (All gold-6cm base we use…115g), in each tin sprinkle 5ml Treacle Sugar.
- On top of the sugar arrange the pineapple slices, to cover the base, set aside.
- Beat the butter and castor sugar until light and fluffy.
- Add the eggs one at a time.
- Add the lemon juice and vanilla extract.
- Fold in the flour, baking powder and desiccated coconut.
- Fill each tin with 75gr mixture.
- 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:
- Place all the ingredients in a metal bowl from a kitchen mixer.
- Over a double boiler whisk for about 5minutes, so the sugar dissolves.
- Then start whisking in the machine for about 10minutes, until the mixture is stiff peak.
- 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.