I think that everyone must their favourite go-to site on-line that they check out often, when they just want to relax and soak in what’s happening. My fall back is Tastspotting, I am on there at least once a day, I love scanning through all the delicious creations people are making out there in their own homes and gaining inspiration from them. I have all my favourite recipes bookmarked and saved into folders, and every time I see something showstopping, I add it to my list of things I’d like to try out myself!
This cupcake was one of those recipes. Now I don’t know about you, but cupcakes have never really grabbed me. But the moment I spotted this delectable creation on Annie’s Eats and new I had to try it out for myself. I LOVE the dried pineapple that’s used as garnish, it’s definitely something you don’t often see, and it aligns with my criteria of being both beautiful and delicious (fondant, you’re not welcome here!). Add to that the cream cheese icing and the moist, dense banana, coconut and pineapple cake – you’ve got yourself one tasty cupcake. Consider me a convert!
Makes approximately 20 cupcakes
2 cups all-purpose flour
½ tsp. baking soda
¾ tsp. salt
½ tsp. ground cinnamon
11 tbsp. unsalted butter, melted and cooled
1¼ tsp. vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana (about 3 bananas)
2/3 cup crushed pineapple, drained
2/3 cup unsweetened shredded coconut
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
4 cups confectioners’ sugar, sifted
Preheat the oven to 350˚ F
Line muffin pans with your choice of liners. In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside. In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the mashed banana. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the pineapple and coconut with a spatula until evenly mixed.
Divide the batter between the prepared liners, filling each about ¾ full. Bake for 22 minutes, until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well-combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. (I found that I needed more icing sugar than required in the recipe for the icing to ensure it was stiff enough to use. This can also be dependent on the temperature (hello summer!) so you may need to throw the bowl of icing in the fridge to stiffen it up a bit.) Frost cooled cupcakes as desired. Refrigerate cupcakes.