Tropical Cupcake Delights

Add a splash of summer to your next batch of cupcakes with these tropical flavoured cupcake recipes. Both recipes are easy peasy, the hardest part will be picking between key lime cupcakes or pineapple hummingbird cupcakes!!  Key Lime Cupcakes.

You will need:

Batter

  • 1 cup self raising flour
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 1/2 cup caster sugar
  • 3 tablespoons coconut milk
  • 90g butter softened
  • Key lime tart filling. This is optional, and can be bought from specialty food stores and gourmet delis. I sourced the tart filling from Rock and Roll Marketplace in Greenslopes. You can substitute this with 2 tsp lime juice.

Icing

  • 1 lime
  • 125g butter softened
  • 3 tablespoons coconut milk
  • 1 1/2 cups icing sugar
  • shredded coconut
  • 2 tsp key lime tart filling

Step1

Beat all the batter ingredients together, except the lime tart filling with an electric mixer until pale.

Step 2

spoon the batter into patty pan cases or cupcake moulds, only filling halfway.

Spoon a small teaspoon of lime tart filling into the centre of the batter.

Fill the remainder of the patty pan case/ mould with batter, taking care to completely cover the tart filling.

Step 3

bake for 10-15 mins at 160 degrees celcius, until a skewer comes out clean.

Icing

Step 1

Blend butter, icing sugar, lime tart filling and coconut milk together until pale and creamy.

Step 2

Spread icing over cupcakes using a butter knife, or use a pastry bag and star tipped dispenser to create a decorative swirl on your cupcakes.

Step 3

Grate the skin of half of your lime using a fine grate. cut the other half into small wedges. Sprinkle the zest onto the icing, and push the lime wedge into the icing so that it is secure. Top with shredded coconut.

Pineapple Hummingbird Cupcakes.

You will need:

Batter

  • 1 cup self raising flour
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 1/2 cup caster sugar
  • 3 tablespoons coconut milk
  • 90g butter softened
  • Pineapple jam. This is optional. You can substitute this for canned pineapple pieces, and mix the pieces through the batter. Pineapple jam can be sourced from specialty food shops. I sourced the jam from Rock'n'Roll Marketplace in Greenslopes.

Icing

  • Canned pineapple pieces
  • 125g butter softened
  • 3 tablespoons coconut milk
  • 1 1/2 cups icing sugar
  • 1/3 cup shredded coconut
  • 3 tbsp pineapple jam.

Step1

Beat all the batter ingredients together, except the pineapple jam with an electric mixer until pale.

Step 2

spoon the batter into patty pan cases or cupcake moulds, only filling halfway.

Spoon a small teaspoon of pineapple jam into the centre of the batter.

Fill the remainder of the patty pan case/ mould with batter, taking care to completely cover the jam.

Step 3

bake for 10-15 mins at 160 degrees celcius, until a skewer comes out clean.

Icing

Step 1

Blend butter, icing sugar, jam, shredded coconut and coconut milk together until pale and creamy.

Step 2

Spread icing over cupcakes using a butter knife.

Step 3

Push a canned pineapple wedge into the top centre of your cupcake for garnish.



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