These pineapple cupcakes may just be perfect for the kids, but if you like pina coladas and getting caught in the rain, you’ll love them too.
Ingredients
- 227g can pineapple chunks in juice
- 2 cups self-raising flour
- 1/2 cup desiccated coconut
- 1/2 cup caster sugar
- 1/4 cup milk
- 2 eggs, lightly beaten
- 125g butter, melted, cooled
- 1/2 teaspoon coconut essence
- 48 spearmint leaves
Pineapple Jelly Icing
- 250g unsalted butter, softened
- 3 cups icing sugar mixture
- 85g packet pineapple jelly crystals
- 2 tablespoons milk
Equipment
- 7mm star piping nozzle
Method
- Step 1Preheat oven to 180C/160C fan-forced. Line 4 x 12-hole (1 1/2-tablespoon-capacity) mini muffin pans with paper cases.
- Step 2Place the undrained pineapple in a small food processor. Process until almost smooth.
- Step 3Place flour, coconut and caster sugar in a large bowl. Stir to combine. Make a well. Add milk, egg, butter, pineapple mixture and coconut essence. Fold until just combined.
- Step 4Divide mixture evenly among paper cases. Bake, in 2 batches, for 12 minutes or until cakes spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
- Step 5To make Pineapple Jelly Icing, beat butter until pale using an electric mixer. Gradually add ½ the icing sugar, beating constantly until combined. Gradually add jelly crystals, beating constantly until combined. Gradually add remaining icing sugar, beating constantly until combined.
- Step 6Add milk, beating until well combined (see notes). Spread a little icing over the top of each cake to cover. Spoon remaining icing into a piping bag fitted with a 7mm star nozzle.
- Step 7Using a small, sharp knife and the pattern on each spearmint leaf as a guide, make 5mm cuts into the edges, pulling gently to separate the cuts.
- Step 8Using picture as a guide, pipe icing onto each cake. Push 1 leaf into the top of each cake, pressing gently to secure. Serve.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
687 kj
Energy
7.2g
Fat Total
4.8g
Saturated Fat
0.4g
Fibre
1.4g
Protein
19mg
Cholesterol
75mg
Sodium
23.7g
Carbs (total)
All nutrition values are per serve
Notes
The colour of icing will be a pale yellow at this stage, but will intensify. You’ll need a 7mm star piping nozzle for this recipe. You will need 2 x 200g packets of spearmint leaves.
- Author: Claire Brookman
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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