Pineapple and Coconut Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
24
- For the muffins
- ⅜ cup white Rum
- ¾ cup superfine caster sugar
- 4 canned Pineapple (drained and finely chopped)
- ⅕ cup unsalted butter
- 1 cup all-purpose flour
- 1 ½ tsps Baking powder
- 1 Tbsp Shredded coconut
- 1 large egg
- ½ cup Coconut milk
- To decorate
- 1.333 cups cream (38% fat)
- 1 Tbsp powdered sugar
- 24 pcs canned Pineapple
- 24 Maraschino cherry
Preparation steps
1.
For the muffins: heat the white rum and 30g|1/7 cup sugar in a small pan and bring to a boil. Simmer until the liquid has reduced by half, then set aside to cool. Add the chopped pineapple and leave to soak for 30 minutes.
2.
Heat the oven to 170°C (150° fan) 325°F gas 3. Place paper cases in 2 x 12 hole mini muffin tins.
3.
Place the butter, flour, remaining sugar, baking powder and coconut into a mixing bowl and whisk slowly until the mixture resembles breadcrumbs.
4.
Mix together the egg and coconut milk, then gradually add to the flour mixture, mixing thoroughly.
5.
Drain the pineapple from the rum and sugar mixture, saving the liquid. Place a few pieces of pineapple into the base of each paper case then spoon the mixture on top.
6.
Bake for 15-20 minutes, until golden brown. When the cakes are still warm, spoon over about 1 teaspoon of the reserved rum liquid.
7.
To decorate: whisk the cream and icing sugar until thick.
8.
Spoon into a piping bag and pipe a whirl on each cake. Decorate with pineapple pieces and maraschino cherries.
