Pineapple & Pecan Cupcakes
These delightful tropical cupcakes are a taste of paradise in every bite. Moist pineapple chunks and crunchy pecan nuts are surrounded by a light, vanilla-infused cake. Drizzled with a sweet pineapple syrup and topped with a vibrant coconut icing, these treats are sure to add a burst of flavor to your day.
— Constant Cookbook
Ingredients
- 115g butter
- 115g caster sugar
- 115g self-raising flour sieved
- 2 eggs
- 2 teaspoons milk
- Half a teaspoon vanilla essence
- 1 tablespoon chopped pecan nuts
- Half a tin pineapple in syrup
- For the pineapple syrup:
- 1 dessertspoon corn flour
- 2 teaspoons golden syrup
- For the coconut icing:
- 160g icing sugar sieved
- 50g desiccated coconut
- 1 egg white, beaten
- Red food dye
Instructions
- Preheat the oven to 185 degrees Celsius and line a cupcake tin with cupcake cases
- Drain the pineapple chunks and chop them into small pieces, keep the syrup for later
- Cream the butter and sugar; beat in eggs, milk and vanilla with a little flour. Mix in the rest of the flour until just combined
- Line the cupcake cases with some pineapple chunks and sprinkle with pecan nuts, keep aside about 1 dessertspoon of pineapple for decoration
- Spoon the batter on top of the nuts and bake for 20-25 minutes
- To make the pineapple syrup:
- Mix the syrup drained from the tinned pineapple with the golden syrup and corn flour in an ovenproof bowl over a pan of simmering water for about 2 minutes. Drizzle over warm cupcakes
- To make the coconut icing:
- Mix all the icing ingredients together and split between two bowls
- Add a few drops food dye to one bowl and drop teaspoons of white and red icing alternately onto the cold cakes. Smooth with a knife and top with the pineapple chunks from step 4
Yield
Makes 14 cakes
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