Tropical Cupcakes
This delightful tropical twist on traditional muffins offers a burst of flavor in every bite. With a moist pineapple and coconut-infused base, these mini treats are elevated with a layer of creamy white chocolate buttercream frosting. Perfect for a sweet indulgence or a special occasion, these pineapple coconut muffins will brighten any day with their irresistible taste.
— Constant Cookbook
Ingredients
- 100g butter
- 150ml natural yogurt
- 150g sugar
- 50g dessicated coconut
- 227g crushed pineapple (from a tin)
- 1 egg
- 250-300g self raising flour
- tsp orange extract or rum
- large pinch cinnamon
- White chocolate, butter and icing sugar to frost
Instructions
- Preheat oven to 180 degrees. Soften butter with short 10 second bursts in the microwave
- Cool and stir in the yogurt, coconut and sugar until smooth
- Stir in the pineapple and beaten egg, adding a tablespoon of flour after each addition
- Mix to dropping consistency with the cinnamon and orange extract then spoon into mini muffin cases
- Bake for 15-20 mins until golden. Once cooled they can be iced with a white chocolate buttercream (100g each butter and chocolate with 200g icing sugar).
Yield
Makes 24
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