I have just 7 words for you: They are sooo good, you have to try!
I tell you an open secret – I like sweet treats. Whether fruity or chocolaty – it is definitely my piece of cake! Now in summer times it is often more on the fruity side, either as ice cream or cake but also fresh fruits from the market.
And when you say fruity you have to say pineapple coconut cupcakes.
For the dough the pineapple pieces get blended to a pinapple puree. That combines perfectly with the other ingredients and you get a fruity and soft cake. The soft and fruity pineapple flavour harmonizes perfectly with the mild taste of the fruity, milky coconut flakes.
This all results in fancy, fruity and soft cup cakes with a topping of soft whipped cream.
For the topping alternatively you can use plantbased whipping cream. My recommendation for this cupcakes is to whip up some cooled coconut milk. For the coconut cream topping you need a chilled can of coconut milk. Best practice is to take a can from the fridge. You can easily seperate the solid and the liquid parts. Use the solid part to whip it together with a cream stiffener. For best results use coconut milk without any additives.
As an additional topping for the cupcakes some coconut flakes are great – you could gently roast them in a pan. Also some lemon zests will pimp the flavour and look of your cupcake.
Enjoy!
Recipe (12 cupcakes):
Dough:
200g flour
90g sugar
40g coconut flakes
1 ¼ tsp baking powder
¼ tsp salt
220g pineapple in pieces
100g plantbased milk
50g oil
2 tsp vanilla extract
Cream:
400ml plantbased whipped cream
or: 2 cans of cooled coconut milk
1 package of cream stiffener (8g)
Topping:
3 tsp coconut flakes
and / or lemon zests
(Variation: 4 tsp chocolate flakes)
Baking: 180° Celsius – 20 minutes
Whisk all the dry ingredients, flour, sugar, coconut flakes (save some for the topping), baking powder and salt.
Blend the pineapple pieces.
The plant basedmilk, oil, vanilla extract and the blended pineapples are mixed up with the dry ingredients.
Fill the muffin papers with the dough and bake the muffings at 180° Celsius for 20 minutes.
When the muffins are baked remove them from the oven and let them cool before you add the cream on the top.
1) Whipped plant based cream: Whip the cream with cream stiffener.
2) Whipped coconut milk: Cool the can, and seperate the solid parts from liquid parts. Use the solid parts to whip it with cream stiffener.
Fill the cream into a piping bag and decorate the cupcakes.
Add the topping of your choice.
Ready to eat!
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