A bit of a short (and sweeeeet) post this week. It feels like forever since I’ve baked a treat, so I’m very happy to be baking a lovely little sweetie for this weeks post. Nothing makes me happier than baking and sharing it with people (and I think my work mates quite like it too). I decided to cook something delicious from one of my favourite baking books, The Hummingbird Cookbook. The Hummingbird Bakery is a beautiful little shop that specialises in delicious cupcakes, slices and cakes. I think they now have three or four stores dotted around London, although we would always pop into the Notting Hill store after a visit to the Portobello market. On Saturdays the line to the bakery would be out the door and up the street… but it was ALWAYS worth the wait.
Everything I’ve cooked from the Hummingbird book has always turned out amazingly well, and these lil’ babies came out of the oven just as expected. The sweetness of the coconut icing is complimented by the fresh bursts of chunky pineapple pieces that sink to the bottom. I made these in little mini sizes so they weren’t as naughty, but I ended out eating twice as much – I think that may have defeated the purpose ; (
Coconut & pineapple mini cupcakes
Hummingbird Bakery cookbook
120g plain flour
140g caster sugar
1 1/2 tsp baking powder
pinch of salt
40g butter at room temperature
120ml coconut milk
1/2 tsp vanilla extract 1 egg
3-4 tinned pineapple rings chopped into small pieces
desiccated coconut to decorate
24 mini cupcake paper cases (or 12 regular)
250g icing sugar sifted
80g unsalted butter at room temperature
25ml coconut milk
1. Preheat the oven to 170ºC.
2. Put the flour, sugar, baking powder, salt and butter in a mixer on slow speed until everything is mixed to a sandy consistency.
3. Mix the coconut milk and vanilla extract in a separate bowl then mix into the flour mixture on slow speed until mixed well. Add the egg and beat well until combined. Scrape down the mixture off the sides to ensure everything is mixed in well.
4. Divide the chopped pineapple into the paper cases and spoon the cupcake mixture on top. Fill each case two-thirds full and bake in the pre-heated oven for 20 minutes or until golden brown. Leave the cupcakes to cool slightly before removing from the pan and let them cool completely on a cooling tray.
5. For the coconut icing, beat the icing sugar and butter together on a slow speed. Slowly add the coconut milk and once it’s fully incorporated turn the mixer up on high. Let it beat for 5-10 minutes until light and fluffy.
Spoon the icing on top once the cupcakes have cooled and sprinkle with desiccated coconut.