Name: Tropical Cupcakes
Yield: 4 servings
Ingredients: 1 cup self-rising flour; 1/2 tsp ground cinnamon; 1/2 cup packed brown sugar; 1/2 cup flaked coconut; 2 None eggs, lightly beaten; 7 tbsp butter, melted and cooled; 1 small ripe banana, mashed; 1/2 cup drained canned crushed pineapple; 1/4 cup passionfruit pulp; 1 cup powdered sugar

Servings: 4 persons

1 cup self-rising flour
1/2 tsp ground cinnamon
1/2 cup packed brown sugar
1/2 cup flaked coconut
2 None eggs, lightly beaten
7 tbsp butter, melted and cooled
1 small ripe banana, mashed
1/2 cup drained canned crushed pineapple
1/4 cup passionfruit pulp
1 cup powdered sugar

1
Preheat the oven to 350u00b0F. Line a 12-cup muffin pan with paper liners. Sift flour and cinnamon into a large bowl. Stir in brown sugar and coconut. Add eggs, butter, banana and pineapple; stir to combine. Divide among muffin cups.
2
Bake for 20 mins or until a toothpick inserted into the center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.
3
Strain passionfruit pulp, returning a few seeds back to the juice (you will need 1 1/2 to 2 tbsp juice). Sift powdered sugar into a bowl. Stir in enough passionfruit juice to form a spreadable consistency. Spread icing over cupcakes. Let stand for 5 mins to set.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tropical Cupcakes

How did you like this recipe?