Sunday, 12 August 2012

Bringing a bit of sunshine to the back of beyond


Sunshine seems to be a rare commodity here in the back of beyond. It is August and still we have no consistent weather. This has hit us harder after our beautifully sunny holiday and I am feeling a bit of PHB (post holiday blues!). To try and counteract this I found a lovely sunny sounding recipe to try out on my gloriously sunny natured girlfriends when an opportunity for a lightening visit to the big city arose. Pineapple and coconut cupcakes from the perennially fairweather peeps at the Hummingbird Bakery. I converted their recipe to gluten free as gorgeous Gem would be one of my taste testers along with  my darling Sophie and her fabulous mummy. The cup cakes were welcomed by all the grown ups and deemed a delicious delight, with Sophie's mum taking the one remaining cake home for later and Gem pronouncing that I could make these again for her! (The children were slightly less impressed, I think the flavours are slightly more adult orientated.)
I have been asked to get this recipe up on the blog because Sophie's mum needs this recipe in her life ASAP! So for you Barbara here it is:

Pineapple and Coconut Cupcakes from the Hummingbird Bakery gluten free version
To Make a regular version exchange gluten free flour for standard flour, only use 1.5 teaspoons of baking powder and omit the Xantham gum.

120g gluten free plain flour  mix
140g caster sugar
2 teaspoons baking powder
1 teaspoon Xantham gum
a pinch of salt
40g unsalted butter, at room temperature
120ml coconut milk
1/2 teaspoon vanilla extract
1 egg
9 tinned pineapple rings, cut into small pieces (I actually only used a small tin of sliced pinapple pieces as I thought 2 small tins plus another ring seemed a lot)
desiccated coconut, to decorate

FROSTING
250g icing sugar
80g unsalted butter, at room temperature
25ml coconut milk

Makes 12
Oven 170C/325F/GM3

Put flour, sugar, baking powder, salt and butter in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Mix coconut milk and vanilla extract in a separate bowl, the beat into the flour mixture on medium speed until well combined. Add egg and beat well.

Divide chopped pineapple between paper cases. Spoon cupcake mixture on top until two-thirds full and bake in preheated oven for 20-25 mins, or until light golden and sponge bounces back when touched. Leave to cool slightly in tray before turning out onto a wire rack to cool completely.

FROSTING
Beat the icing sugar and butter together on medium/slow speed. Turn mixer down to slower speed and pour in coconut milk. Once all milk has been incorporated, turn mixer up to higher speed and continue beating until frosting is very white, light and fluffy (5-10mins).

When cupcakes are cold, spoon frosting on top and finish with a sprinkling of desiccated coconut.

P.s I have also made jammy dodgers and double chocolate praline muffins this week. Blog posts to follow soon (Master Vander-Cave on his school hols is eating treats as quickly as I can bake them!)



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