
Coconut milk cupcakes with a surprise pineapple center and coconut frosting.
Ingredients
For the cupcakes
- 200g Self-Raising Flour
- 110g Caster Sugar
- 2 tsp Baking Powder
- 40ml Vegetable Oil
- 200ml Water
For the pineapple centres
- 432g Tin of Crushed Pineapple
- 2 tbsp Pineapple Jam
For the buttercream
- 75g Vegan Spread
- 375g Icing Sugar
- 3 tbsp Coconut Liqueur (can be substituted for water)
Method
- Start by preheating the oven to 180 degrees (160 for fan ovens) and lining a muffin tray with muffin cases.
- Add the flour, sugar, coconut milk powder and baking powder to a large bowl and give it a good mix to break up any lumps. Add the oil and mix well. Gradually add the water, whisking away lumps as you go.
- Divide the batter evenly between your cake cases and cook for 20-25 or until springy to the touch. Transfer onto a wire rack to cool.
- While they cool down, make the pineapple filling and buttercream. For the pineapple filling drain the crushed pineapple well and mix in the jam.
- For the buttercream, add the vegan spread, coconut milk powder and coconut liqueur/water to a bowl and beat the mixture together whilst gradually adding icing sugar until the buttercream holds its shape.
- Once the cakes are cool, use a sharp knife to cut out the centre of each cake (about half an inch in diameter). Spoon the pineapple mixture into each hole.
- Pipe on the buttercream and decorate, here they are sprinkled with desiccated coconut and a cherry on top!
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