Pineapple Curd and Coconut Cupcakes
Surprise! Hidden inside these coconut-flavoured cupcakes is a sweet pineapple curd and fresh pineapple pieces. Topped with a luscious coconut frosting, they are a perfect afternoon tea treat.
How long will it take?
2 hours including chilling time
What’s the serving size?
Makes 12 cupcakes
What do I need?
For the Pineapple Curd
- 2 large eggs
- 2 large egg yolks
- 120 mL tinned pineapple juice
- ½ cup caster sugar
- 2 tbsp cornflour
- 2 tbsp unsalted butter
- ½ pineapple, cored and cut into chunks
For the cupcakes
- 165 g plain flour
- 35 g cornflour
- ¼ cup desiccated coconut
- 1 ½ tsp baking powder
- ¼ tsp salt
- 200 g caster sugar
- 2 large eggs
- ½ cup vegetable oil
- 250 mL coconut milk
For the frosting
- 1 cup unsalted butter, softened
- Pinch of salt
- 3 cups icing sugar
- ¼ cup desiccated coconut
- 20 mL coconut milk
How do I make it?
For the Pineapple Curd
- Combine eggs, egg yolks, pineapple juice, sugar and cornflour in a bowl and mix until the cornflour has dissolved.
- Pour mixture into a saucepan and cook over medium-low heat, stirring constantly until thickened (about 10 minutes).
- Remove from heat and stir in butter.
- Strain through a fine sieve and place in a bowl.
- Cover with clingfilm making sure that the clingfilm touches the surface of the curd to stop a skin forming. Refrigerate for 2 hours to set.
For the cupcakes
- Preheat oven to 180C.
- Grease and line a muffin tin with cupcake cases.
- Mix flour, cornflour, coconut, baking powder and salt together in a bowl.
- In a separate bowl whisk together sugar, eggs and vegetable oil. Fold this into the dry ingredients until just combined. Add coconut milk and stir to combine.
- Place mixture into cupcake cases and bake in oven for 20-25 minutes or until cooked through. Remove from oven and set aside to cool.
For the frosting
- Using an electric mixer, beat butter and salt for 1 minute.
- Gradually add icing sugar beating until frosting is light and fluffy.
- If mixture is too thick, add a little coconut milk to loosen it slightly.
- Fold through desiccated coconut.
To assemble
- When cupcakes have cooled completely, cut a hole in the top and fill with a teaspoon of the pineapple curd and a piece or two of fresh pineapple.
- Add frosting to the top of the cupcakes and garnish with a piece of chopped pineapple.
