Coconut Cupcakes with Pineapple Meringue Icing

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I was thinking about what to make my Nan for pudding when she came over for lunch last weekend and this idea popped into my head; coconut cupcakes with pineapple meringue icing. I had only made meringue icing twice before and then it had been flavoured with strawberries… I had a go at this but it definitely needed more pineapple.

In regards to the cupcakes themselves I pieced together this recipe using Rachel Allen’s Strawberry cupcake recipe with inspiration from the Humming Bird Bakery:

Coconut Cupcakes

Ingredients

125g Butter, softened

200g Caster Sugar

3 Eggs

150ml Coconut Milk

300g Plain flour

3 Tsp Baking Powder

70g Desiccated Coconut

2 Tsp Coconut Rum, I used Malibu !

Method

1) Pre heat oven 160 Fan oven / 180 Conventional oven

2) Put cupcake cakes into cupcake tin

2) Use the traditional cake method; by creaming the butter and sugar, until light and fluffy either using a handheld whisk or freestanding whisk

3) Separately; beat eggs into the coconut milk and sieve all dry ingredients together

4) Combine all ingredients; alternately adding a tablespoon of the wet and dry ingredients until cake batter is formed

5) Spoon batter into cupcake cases and bake for 15-20 minutes – this recipe makes c.18 cupcakes

6) Remove from oven and cool on a rack until cold.

Pineapple Meringue Icing

This is made using the same method as Gizzi Erskine‘s Strawberry Meringue Icing, only substituting the crushed strawberries with crushed pineapple. I used only 2 tbsp of pineapple but would probably use 4 tbsp next time I try this.

Ingredients
150g fructose sugar
4 tablespoons crushed pineapple chunks
¼ teaspoon crème tartar
1 egg white

Method – this is entirely Gizzi’s…

1) Put all ingredients in a big mixing bowl over a pan of boiling water.

2) Stir with a clean metal spoon for 2 minutes exactly to dissolve the sugar.

3) When the mixture is warm and the 2 minutes are up, remove the bowl from the heat and beat with a whisk. Whisk for 9 minutes until cool.

4) The mixture is ready to use when it’s standing up like snow-covered Swiss peaks.

5) EIther pipe (in the normal way) or lather onto cakes with a pallet knife.

6) To finish I sprinkled with some popping candy!  Yum!

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