This is the first of the Great British (Vegan) Bake Off series!
The idea is to remake one of the challenges on the Great British Bake Off every week but make it vegan! Just trying to show that it’s super easy to make ‘normal’ food without the death etc.
These cupcakes are a remake of the fruit challenge – cooking with FRESH fruit. There are chunks of fresh pineapple in them and the icing is coconut flavour – hence pina colada.
IMPORTANT NOTE ABOUT ICING:
SO – coconut cream butter icing; it is delicious, like the perfect coconut icing. BUT it doesn’t hold as normal buttercream as it as soon as it gets to even room temperate it begins to ‘melt’ and separate. So if you keep the cakes in the fridge it’s fine you can go ahead and use the full 250g of coconut, however, if you want more structure to your icing, use only 100g of coconut and 250g of butter. It won’t taste as coconut-y but should hold better.
MAKES 14 CUPCAKES
1 Cup Diced Pineapple – 1 tbsp flour
200g self raising flour
60g caster sugar
40g brown sugar
1 tsp baking powder
1 tsp rum flavouring
200ml soya milk
70ml vegetable oil
250g Coconut Cream OR 100g
100g vegan butter OR 250g
50g vegetable shortening
325g icing sugar
- Pre-Heat your oven to 180C, line a muffin tin with cupcake cases.
- Dice the pineapple into tiny cubes, about 1/2 a cm, then coat them in 1 tbsp of flour (it stops the fruit from sinking to the bottom).
- Combine the dry ingredients (flour, sugar, baking powder) into one bowl.
- Combine the wet ingredients (milk, oil, flavouring) into a separate bowl.
- Pour the wet into the dry and quickly mix, then add the pineapple and quickly stir through.
- Pour a heaped tablespoon of mixture into each case.
- Bake for 12 minutes.
- To make the icing: combine the butter, shortening and coconut milk together with an electric mixer, then add the icing sugar 50g at a time.
- Pipe the icing (or smooth a dollop) on each cake, then dip them into a bowl of desiccated coconut.
WATCH THE TUTORIAL!