Tuesday, July 10, 2012

This and that. Pineapple and coconut

It has been a rainy few days. 
Lazy and hazy. 
Very random.
But there was a Pineapple-coconut cupcake cutting through the randomness.




Putting the cupcake on hold, if I had to write up a blurry image of what has been the past few days, it would go something like this:

1] Pigeons fellows frequenting my window pane. Pigeon fellows pooping on my window pane!
Me - "shoooo pigeon fellows"
Mother watching 'Oceans twelve" and laughing.
Me - "Why don't you watch regular mom stuff like Saas Bahu shows or Sun Tv?"
2] Mother with scrunched face, elevated voice level - "Why would I watch those? My thought processes are very different. I don't know Megha, but you have not understood me."
Me - "okay."
3] Wimbledon. Murray in the finals. Woohoo!
Formula 1. Schumacher qualifies 3rd. Double the woohoo!
Wimbledon. Fed squashes Murray or rather Fed scotches Murray.
Formula 1. Schumacher from 3rd to 8th.
Me - bbm cry smiley
4] Random port strike. Father not happy.
Me - "uh oh"
5] The rain going pitter patter.

Pitter patter....


What do I write about?
So, I go sit by my brothers side as he reads the newspaper with his morning cup of tea.
Me - "What do I write about?"
Him - "Why don't you write about my generosity and how you don't appreciate it."
Me - elevated voice level - "of course"; hidden thought bubble - "jackass"

So, I'm back to the Pineapple-coconut cupcake.
The randomness of everything around can't really dispel the lightness of this cupcake. Tunir, my little neighbour would agree. I was so thrilled when he put his naughtiness aside and devoted his time to a couple of these.


Ingredients:
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml coconut milk
1/2 teaspoon vanilla extract
1 egg
9 tinned pineapple rings, cut into small pieces
desiccated coconut, to decorate
FROSTING
250g icing sugar
80g unsalted butter, at room temperature
25ml coconut milk

Put flour, sugar, baking powder, salt and butter in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Mix coconut milk and vanilla extract in a separate bowl, the beat into the flour mixture on medium speed until well combined. Add egg and beat well.
Divide chopped pineapple between paper cases. Spoon cupcake mixture on top until two-thirds full and bake in preheated oven for 20-25 mins, or until light golden and sponge bounces back when touched. Leave to cool slightly in tray before turning out onto a wire rack to cool completely.
FROSTING
Beat the icing sugar and butter together on medium/slow speed. Turn mixer down to slower speed and pour in coconut milk. Once all milk has been incorporated, turn mixer up to higher speed and continue beating until frosting is very white, light and fluffy (5-10mins).
When cupcakes are cold, spoon frosting on top and finish with a sprinkling of desiccated coconut (I also put a piece of crystalised pineapple on!)
So if all the random things around need some food company, a coconut-pineapple cupcake is the answer!


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