Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Ingredients:
- 100g Nature’s Finest pineapple drained and patted dry
- 125g coconut oil
- 125g raw coconut sugar
- 2 eggs
- 125g plain flour
- 1 tsp baking powder
- For the icing 400g thick coconut cream
- 1 tsp maple syrup
- 25g desiccated coconut
Method:
- Place the coconut cream in the fridge the day before you plan to make the cupcakes.
- Heat the oven to 170°C / 150°C fan. Line a cupcake tray with 12 paper cases.
- Place the pineapple chunks in the bottom of each case.
- Place the coconut oil and sugar in the bowl of a stand mixer, fitted with the cake paddle attachment. If you don’t have a stand mixer, you can mix by hand using a wooden spoon. Beat the oil and sugar for 2-3 minutes, until well combined and pale.
- Beat in the eggs. Once smooth, sieve in the plot and baking powder, and mix to combine.
- Spoon the cupcake mix into the cases, covering the pineapple. Carefully place the tray in the oven, and bake for 20-25 minutes, until the mixture is evenly risen and golden. Transfer to a cooling rack to cool completely.
- Remove the coconut cream from the fridge. Drain away any water. Place the thick cream in the bowl of a stand mixer and whisk up until fluffy. Add the maple syrup to taste. Ice the cupcakes, then finish with a sprinkling of desiccated coconut.
Recipe is created by Lucy Burton from Pudding Lane Blog on behalf of Nature’s Finest.
