Coconut and Pineapple Cupcakes

17/11/2023

Coconut and pineapple cupcakes are an excellent choice for an exotic and refreshing dessert. Here is the recipe with an Italian twist:

Ingredients

125 g of all-purpose flour
125 g of sugar
125 g of soft butter
2 eggs
1/2 packet of baking powder
50 g of shredded coconut
100 g of fresh pineapple (or canned, well-drained)
A pinch of salt
Vanilla flavoring to taste

For the cream:

125 g of cream cheese (like Philadelphia)
50 g of powdered sugar
30 g of shredded coconut
Pineapple juice or extract to intensify the flavor

To garnish:

Slices of dried pineapple
Shredded coconut or coconut chips

Preparation

Preheat the oven to 180°C and prepare a cupcake tray with the corresponding paper liners.
In a large bowl, cream the soft butter with the sugar until you get a soft and fluffy mixture. Add the eggs one at a time, mixing well after each addition.
Fold in the sifted flour with the baking powder, the pinch of salt, and the vanilla flavoring, then mix until you get a smooth batter.
Add the shredded coconut and the diced pineapple, then gently stir with a spatula to distribute them throughout the batter.
Fill the cupcake liners about 2/3 full and bake in the oven for about 20 minutes or until the cupcakes are golden and a toothpick inserted into the center comes out clean.
Meanwhile, for the cream, mix the cream cheese with powdered sugar, shredded coconut, and add a bit of pineapple juice for more flavor. Whip until you obtain a smooth and homogeneous cream.
Let the cupcakes cool completely before decorating them with the coconut and pineapple cream.
Decorate each cupcake with the cream, using a piping bag and a star nozzle to make it more attractive. Finally, garnish with a slice of dried pineapple and a sprinkle of shredded coconut.

Trivia

Pineapple is often associated with tropical countries, but it has been very successful in Italy, especially as an ingredient in summer salads or in desserts where a fresh and tart note is sought that pairs well with coconut.