It was another of those days where we had over-ripe fruit & not very nice tasting fruit left…so I made them into something more edible.
We had fresh pineapple which wasn’t very sweet, and had a very ripe banana. So in they went into cupcakes.
I also was excited to use the new muffin tin I bought, as well as the new piping tips.
I watched a couple of videos on YouTube to see how to pipe those roses. I think my frosting was too stiff, struggled a bit to get the right consistency…so the petals got those ruffley edges. But I think it gives them a kind of vintage or rustic look 😀
It was nice Alhamdulillah 🙂 Maybe I’ll try using whipped cream frosting next time, since buttercream is pretty rich.
Makes 12 cupcakes
Pineapple Banana Coconut Cupcakes
2/3 cup sugar
1 tsp vanilla
1 banana, mashed
About 3/4 cup fresh pineapple puree
About 1/3 cup dessicated coconut
1 2/3 cup flour
1 tsp baking powder
1/2 teaspoon salt
Preheat oven to 180 degrees C.
Beat butter till light and creamy, then beat in sugar.
Beat in eggs and vanilla.
Beat in banana and pineapple.
Then basically everything else…I’m lazy 😛
Divide equally into 12 cupcake liners and bake for about 20minutes, or until a toothpick inserted in the centre comes out clean.
Cool completely before frosting.
Vanilla Buttercream Icing:
(makes enough to frost 12 cupcakes)
125g butter, softened
2.5 to 3 cups of icing sugar, sifted
1/2 tsp vanilla
About 2 tsp milk
Couple of drops of your desired food colour, I did yellow.
Beat butter for 2 to 3 min until light and creamy.
Gradually beat in about half the sugar, making sure to beat it well.
Add the vanilla and milk.
Beat in the rest of the sugar till you reach the desired piping consistency.
Colour as desired.
Spoon to piping bag and pipe onto cooled cupcakes.
Make sure you sift! I made the mistake by not doing so cuz I was lazy…and some of the sugar didnt dissolve and got stuck in the tip at times.