These coconut cupcakes were just for me. I mean, I had to have cake that I could eat. After all, it was A’s birthday, and he was busy devouring a lemon mousse cake. These cupcakes are light, moist and packed full of flavor. Unfortunately, both the cake and the curd is on the dark side due to the coconut crystals used. The coconut crystals seemed to also overwhelm the pineapple curd, and it tasted more like a tropical version of slightly tangy toffee sauce, which isn’t too bad.
I topped the cupcakes with coconut whipped cream. They were delicious and super-easy to make. No weird gluten-free flour blends, no xanthan gum, no guar gum, no psyllium and no refined sugar. Although next time, I might skip making the pineapple curd and keep it simple.
COCONUT CUPCAKES WITH PINEAPPLE CURD (gluten-, gum-, dairy-free)
Cupcakes adapted from Epicurious: Gluten-Free Coconut Layer Cake
Pineapple curd adapted from The Craving Chronicles: Pineapple Curd
Makes 9 cupcakes
For the pineapple curd
- 2 large egg yolks
- 160 ml (2/3 c) unsweetened pineapple juice
- 35 g (1/4 c) coconut crystals
- 5 teaspoons cornflour/cornstarch (remember it’s cornflour in the UK, and cornstarch in the US)
For the coconut cupcakes
- 3 large eggs (I used duck eggs), at room temperature, separated
- 75 g (1/2 c) coconut sugar, separated
- 1 tiny pinch cream of tartar
- 1 tiny pinch sea salt
- 75 g (1/2 c and 1 1/2 tablespoons) almond meal/flour
- 2 teaspoons coconut flour
- 2 tablespoons toasted unsweetened desiccated coconut/coconut flakes
For the coconut whipped cream
- 1 – 400 ml (13.5 oz) full-fat coconut milk, turned upside down and refrigerated for 1-2 days
- 1/2 teaspoon vanilla extract (optional)
- coconut crystals, to taste (optional)
- toasted unsweetened desiccated coconut/flaked coconut (optional)
1. Pineapple curd: whisk all the ingredients together in a small saucepan until smooth. Cook over medium-heat and stir continuously until thickened considerably. Pour into a storage container and press cling film/plastic wrap directly onto the curd. Let cool, and then chill until needed.
2. Cupcakes: preheat the oven to 175 C/350 F, and line a muffin tin with 9 muffin cases/liners.
3. Put the egg whites in a medium sized clean dry bowl. With electric beaters, whisk the egg whites until soft peaks form, and then add the cream of tartar, salt and 1 tablespoon of sugar. Continue to beat until stiff peaks form. Set aside.
4. Using electric beaters, whisk the egg yolks until thick and creamy, about 2-3 minutes. Add the sugar and continue to beat until pale and thick, about 2 minutes. Add the almond flour, coconut flour and desiccated/flaked coconut. Beat in until well mixed.
5. Carefully fold 1/3 of the egg whites into the egg yolk mixture, and repeat until all of the egg white are used up. Divide the batter amongst the muffin cases/liners and bake in the middle of the oven for 10-15 minutes. The cakes are done when a cocktail stick inserted into the center of the cake comes out clean. Let cool.
6. Coconut whipped cream: Turn the tin/can right way up. Open the tin/can. Pour off the liquid (save to add in smoothies, curries, or other recipes). Scoop out the semi-solid/solid fat from the bottom into a bowl.
7. Using electric beaters, beat the coconut cream until thick, smooth and light. Add the vanilla and sugar, if using, and beat until well incorporated. (NOTE: this cream will not form stiff peaks, but soft peaks. Soft enough to be dolloped onto fruit).
8. Assemble: Cut a deep cone into the center of each cupcake. Trim the tip end of the cones and eat/discard. This will leave you with a lid.
9. Beat the pineapple curd a little, and then drop about 1-2 teaspoons into the center of each cake. Top with the lid.
10. Dollop the coconut whipped cream on top of each cake, and sprinkle over some toasted coconut, if using. Peel off case/liner and devour. Enjoy!