Tropical-style Cakes with Dried Fruit
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- For the cupcakes
- 1 cup all-purpose flour (heaped)
- ⅔ cup superfine caster sugar
- 1 ½ tsps Baking powder
- 1 pinch salt
- ¼ cup butter
- ½ cup Coconut milk
- ½ tsp vanilla extract
- 1 egg
- 1 cup Pineapple (chopped)
- For the topping
- ⅓ cup unsalted butter
- 1 Vanilla bean (seeds only)
- 2 cups powdered sugar
- ⅛ cup Coconut milk
- To decorate
- Shredded coconut
- 6 dried Cranberry
- 6 canned Pineapple (drained)
Preparation steps
1.
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 3. Grease 6-8 ovenproof coffee cups.
2.
Put the flour, sugar, baking powder, salt and butter in a mixing bowl and mix with an electric whisk to a sandy consistency.
3.
Mix together the coconut milk and vanilla and beat into the flour mixture until well combined. Beat in the egg.
4.
Divide the chopped pineapple between the cups. Spoon the cake mixture on top.
5.
Bake for 20-25 minutes, until light golden and springy to the touch. Set aside to cool completely.
6.
For the topping: beat the butter and vanilla seeds until soft.
7.
Sift in the icing sugar and add the coconut milk. Whisk for 5-10 minutes, until very white, light and fluffy.
8.
Spoon into a piping bag and pipe on top of the cakes.
9.
Sprinkle with desiccated coconut and place a dried cranberry and a pineapple cube on top.
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