Tropical atmosphere on the blog today! We have imagined a recipe that feels like holidays, with pineapple, coconut and passion fruit. And all of that comes with meringue for a little more gluttony;) It was one of the first times that I made a meringue topping and obtaining a good consistency was not obvious. I expected the meringue to stand better and give a nice shape. But finally I am not dissatisfied with this result which gives the tropical cupcake a more natural aspect. Do not be fooled by the pictures, when you cook everything is not always perfect, and it is its imperfections that gives more generosity to the dishes.
- 1 Small pineapple
- 1 canned pineapple (mainly for the juice)
- Vanilla extract
- 150g Flour
- 100g Grated coconut
- 2 Tsp baking powder
- 6 eggs
- 40g Butter
- 10cl Coconut milk
- Icing sugar
- Granulated sugar
- 1 Passion Fruit
For the base of the cupcake
Cut the fresh pineapple and the canned one into small dices.
In a small saucepan confit the pineapple and its juice with 1 tablespoon of sugar and a little vanilla flavor.
Mix the flour, grated coconut and baking powder.
Melt the butter.
Add the melted butter and egg to the flour and mix.
Add the coconut milk and mix.
Pour 2 Tbsp of dough in each mold, then 2 Tbsp of pineapple in the center. Then pour more dough above to fill the mold to 3/4.
Now it’s time to place everything in the oven and let them cook for 2 minutes on 180°c.
Whisk the egg whites into soft peaks.
Once firm, gradually add the icing sugar and the granulated sugar. Continue mixing until you get a silky texture.
Pour the meringue into a piping bag.
Putting everything together
Shape your meringues over each cupcake.
If you have a blowtorch you can toast your meringues a little.
Pour the passion fruit over the meringue to give it some nice tangy notes.
Your cupcakes are ready!