FRIDAY FOOD FEATURES: Coconut and Pineapple cupcakes

FRIDAY FOOD FEATURES :

Coconut and Pineapple cupcakes

This delicious coconut and pineapple cupcake recipe from Bushmans Kloof Wilderness Reserve will make a perfect end to your National Braai Day on the 24th September 2013.  The luxurious Bushmans Kloof Luxury Retreat is an exclusive 5 star hotel situated in the Cederberg mountains North of Cape Town which has been declared a South African National Heritage site.

COCONUT AND PINEAPPLE CUPCAKES

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Coconut and pineapple give these cupcakes a tropical flavor. Grated fresh coconut can be used instead of desiccated coconut for an even better flavor.

Ingredients

120g plain flour

140g castor sugar

1 ½ teaspoons baking powder

A pinch of salt

40g unsalted butter; at room temperature

120ml coconut milk

½ teaspoon vanilla extract

1 egg

9 tinned pineapple rings; chopped into small pieces

Desiccated coconut; decorate

 

Coconut frosting

250 g icing sugar; sifted

80g unsalted butter; at room temperature

25ml coconut milk

( makes 12 cupcakes )

 

METHOD

–       Preheat oven to 170 C

–       Line a 12 hole cupcake tray with paper cases

–       Put the flour; sugar; baking powder ; salt & butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined

–       Mix the coconut milk and vanilla extract in a separate bowl; then beat into the flour mixture on medium speed until well combined.  Add the egg and well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula)

–       Divide the chopped pineapple between the paper cases

–       Spoon the cupcake mixture on top until two thirds full and bake in the preheated oven for 20-25minutes; or until light golden and the sponge bounces back when touched.  A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

For the coconut frosting:

–       Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk); on a medium-slow speed until the mixture comes together and is well mixed.

–       Turn the mixer down to a slower speed and slowly pour in the coconut milk.

–       Once all the milk has been incorporated; turn the mixer up to high speed.

–       Continue beating until the frosting is very white, light & fluffy; 5 – 10 minutes.

When the cupcakes are cold; spoon the coconut on top and finish with a sprinkling of desiccated coconut.  Enjoy this delicious treat!

 

South African Tourism Company

Tel:    +27 (0)21 794 9050

Mobile: +27 (0)827 823 142

Fax:    +27 (0)21 794 9995

Email:   res@south-african-hotels.com

Website: http://www.south-african-hotels.com

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