Ingredients
Makes 12
COCONUT BUTTERCREAM
DECORATIONS (OPTIONAL)
Method
- Preheat the oven to 175ºC and line a 12-cup cupcake tin with silicon or regular cake liners.
- Transfer the pineapple to a mixing bowl and, using an immersion blender, break down the larger chunks of fruit to smaller pieces. Add the milk, sugar, oil, and vanilla to the pineapple then stir well to combine.
- In a separate mixing bowl whisk together the flour, baking powder, salt and coconut.
- Add the wet ingredients to the dry and stir until just combined. Spoon the batter into the lined moulds two-thirds full. Pop in the oven to bake for 22-25 minutes or until cooked through. Remove and allow to cool completely.
- For the buttercream, add the butter to a large mixing bowl and use an electric hand mixer to cream it until light and fluffy, about 1 minute. If using a stand mixer, use the paddle attachment.
- Add the icing sugar in half-cup measurements and continue mixing until well combined and fluffy, scraping down the sides as needed. Add the coconut cream and salt and continue beating, adding more icing sugar, if needed.
- Transfer the buttercream to a piping bag and pipe onto the completely cooled cupcakes to serve. If you wish to decorate further, toasted coconut and fresh pineapple cut into fun shapes make for an extra special finish.
TIP: You can use fresh pineapple if you prefer. Chop it well and then pulse with an immersion blender to achieve a textured puree.
