These Pineapple Coconut Cupcakes are a soft and fluffy coconut cupcake, filled with homemade pineapple curd and topped with coconut buttercream frosting and a dried pineapple flower.
226gunsalted butter, softened(1 cup / 2 sticks / 8oz)
2 ½cupsicing (powdered) sugar
3teaspoonscoconut extract (not essence)
¼cuptoasted shredded coconut to top(notes)
For best results, always weigh ingredients where a weight is provided
Equipment
12 hole muffin tin
Balloon whisk
silicone spatula
or stand mixer or electric beater
medium ice cream scoop
Instructions
Make the pineapple curd (see notes for options)
FOR THE DRIED PINEAPPLE FLOWERS
Preheat oven to 120C / 250F / 100C fan forced. Line 2 baking trays with baking paper
Using a sharp knife, slice off the skin of the pineapple, making sure to slice away the eyes as well. Slice the pineapple into thin slices (about 2-3mm thickness)
Use paper towel to dry the pineapple slices thoroughly then lay them out on the baking trays in a single layer.
Bake for 1-2 hours, turning the trays half way. Length of time will depend on how thick they are. They're ready when they look / feel dry but still flexible and the edges are golden.
Store in an airtight container in the fridge
FOR THE COCONUT CUPCAKES
Preheat the oven to 180C / 350F 160C fan forced. Line a regular muffin tin with cupcake cases.
In a medium bowl, whisk together the flour, cornflour, coconut, baking powder and salt.
In a large bowl use a balloon whisk to combine the sugar, eggs and oil, until smooth.
Swap to a spatula, and add the flour mixture, mixing gently until just combined.
Pour in the coconut milk and mix carefully until just combined.
Divide the batter among the cupcake cases using a cookie scoop or medium ice cream scoop to about ⅔ full.
Bake for 20-22 minutes.
FOR THE COCONUT BUTTERCREAM FROSTING
Beat the butter and 1/2 cup of the icing (powdered) sugar in a stand mixer with a whisk attachment or with an electric beater for a couple of minutes, until well combined.
With the beater on low, add the sugar 1/2 cup at a time until it's all incorporated then add the coconut extract.
Beat until very light and fluffy (4-5 minutes).
TO ASSEMBLE
Once the cupcakes have cooled, cut a hole in the centre and add a teaspoon or so of chilled pineapple curd to each.
Pipe the buttercream on top then top with dried pineapple flowers.
Notes
I use cornflour a lot in my baking. The combination of plain flour and cornflour = cake flour. You can use cake flour in place of both.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary. Check the cupcakes 2 minutes before the recipe suggests. It's worthwhile keeping an oven thermometer in your oven at all times.
The pineapple curd recipe makes more than you will need but you can freeze the leftover or turn this lemon crumble slice into a pineapple crumble slice.
Toasting the coconut: Place the coconut in a dry frying pan over medium heat. Cook, tossing or stirring often until golden. Don't leave it or it will quickly burn.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.