125g |
SCS Unsalted Butter (softened) |
240g |
Sunshine Plain Flour |
1/2 tsp |
Baking Soda |
1/2 tsp |
Baking Powder |
1 tsp |
Ground Cinnamon (adjust to taste) |
2 |
large Ripe and Speckled Bananas (mashed) |
80g |
Crushed Pineapple (Drained) |
50g |
Walnuts or Pecans (toasted and chopped) |
2/3 cup |
Shredded Coconut (fresh preferred) |
160g |
SIS Fine Grain White Sugar (adjust according to taste; depending on the sweetness of the bananas) |
1/2 tsp |
Salt |
1 tsp |
Vanilla Extract |
2 tbsps |
Coconut Cream |
2 tbsps |
Rum |
2 |
Egg |
For the frosting
|
114g |
SCS Unsalted Butter (at room temperature) |
340g |
Cream Cheese |
1 tbsp |
Vanilla Extract |
156g |
Powdered Sugar (sifted) |
|
|
1. |
Preheat the oven to 170℃. |
2. |
Sift and whisk together the flour, baking soda, baking powder, salt and cinnamon together. |
3. |
In a large bowl, cream butter and sugar together with an electric mixer until pale and fluffy. |
4. |
Mix in the eggs, one by one, and vanilla extract until fully combined. |
5. |
Fold in flour mixture, rum, banana, coconut cream and walnuts until smooth. |
6. |
Fill a lined cupcake tray and bake for 18 to 20 minutes. |
Frosting |
1. |
To make the cream cheese frosting, mix together all the necessary ingredients with an electric mixer, until smooth and well combined. |
2. |
Put the frosting in a piping bag with the desired tip and frost the cooled cupcakes.. |
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