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Mini cupcake pineapples
Mini cupcake pineapples
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious pineapple cupcakes for kids and adults alike, with a tropical twist for pina colada fans.
Ingredients:
  • 227g can pineapple chunks in juice
  • 300.00 gm self-raising flour
  • 42.50 gm desiccated coconut
  • 107.50 gm caster sugar
  • 64.38 gm milk
  • 2 eggs, lightly beaten
  • 125g butter, melted, cooled
  • 1/2 tsp coconut essence
  • 48 spearmint leaves
  • 250g unsalted butter, softened
  • 450.00 gm icing sugar mixture
  • 85g packet pineapple jelly crystals
  • 41.20 gm milk
Instructions:
  • Preheat your oven to 180C/160C fan-forced and line 4 mini muffin pans with paper cases.
  • Add the un-drained pineapple to a small food processor and blend until nearly smooth.
  • In a large bowl, combine flour, coconut, and caster sugar. Create a well in the center and add milk, egg, butter, pineapple mixture, and coconut essence. Gently fold until just combined.
  • Divide mixture into paper cases and bake in two batches for 12 minutes until cakes spring back when lightly pressed. Let it sit in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Using an electric mixer, whip the butter until pale. Gradually mix in half of the icing sugar until fully combined. Slowly incorporate the jelly crystals, continuing to mix until well combined. Finally, gradually add the rest of the icing sugar, mixing until fully incorporated.
  • Pour in the milk and beat until thoroughly mixed. Frost each cake lightly. Fill a piping bag with the rest of the icing using a 7mm star nozzle.
  • Using a small, sharp knife, follow the pattern on each spearmint leaf to make 5mm cuts along the edges, gently pulling to separate the cuts.
  • Pipe icing onto each cake following the picture as a guide, then gently press 1 leaf into the top of each cake to secure. Serve.

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