Heather LOuise
My Online Memories
These were my boyfriend's choice of weekend treats and I have to say, they were actually pretty good. The pineapple added a sharpness to break up the sweet from the icing and the juice makes the cake extra moist.
What you will need: 115g of soft butter 115g of caster sugar 2 lightly beaten eggs 115g of self raising flour 3 canned or fresh pineapple rings, finely chopped. What you need to do: 1. First you need to preheat the oven 180 degrees or gas mark 4 and line your cupcake tray with cases. 2. Beat together your butter and sugar until light and fluffy. Beat in your eggs gradually and then sift in your flour and fold gently. Fold in your pineapple. 3. Spoon your mixture into your cases and pop in the oven for 15 to 20 minutes until well risen or golden and firm to touch. Transfer to a wire rack and leave to cool. For the Icing: 115g of soft butter 115g of full fat soft cheese 280g of sifted icing sugar 55g of desicated coconut 25g of chopped pineapple to decorate What you need to do: 1. Beat together the butter and soft cheese until smooth. Gradually add the icing sugar and fold in the coconut. 2. Pipe or spoon on the icing and top with a chunk of pineapple. 3. Enjoy! I personally don;t like coconut so I left the icing off a few of the cakes and just ate them as they were but if you also dislike it then just leave it out of the mixture all together. I hope you like them! xx
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