This week in the 52 week baking challenge was one I wasn’t looking forward to: Piping Techniques. I am terrible with a piping bag! I just struggle with the technique; usually given a piping bag it quickly becomes a sticky mess of a thing which rarely produces the results I am after. But! I was not to be deterred and set myself the challenge of making an attempt at buttercream roses for the first time. So here I made a batch of Pineapple Lime Cupcakes to give it a go with.
As I hope the photo shows, it actually went rather well, given my piping experience. By no means something that could pass as a professional cake-decorator, the result was pretty enough to be cooed and aahh’d over by my household, and the cakes themselves were deliciously received as a leaving-day treat for a coworker of my husband. Since we are in the height of summer here – and I had been struck by the idea of yellow roses as the decoration before I even decided on the flavor – I wanted to make something tropical. So pineapple, lime and coconut perfectly complimented the sunshine experience these cakes provided. I am already being asked to make them again – and you know what they say, practice makes perfect!
To teach myself how to pipe the roses I armed myself with a Wilton icing tips – no. 104 – and watched this video direct from the source. Surprisingly easy and effective. A store-bought icing mix and some food colouring provided the rest. While I cheated on the buttercream, you can easily make your own as I have in the past, and the recipe for the Pineapple Lime Cupcakes themselves you can find below:
Deliciously tropical summer Pineapple Lime Cupcakes
160g butter, room temperature
155g (3/4 cup) raw sugar
2 teaspoons finely grated lime rind
150g (1 cup) self-raising flour
45g (1/2 cup) desiccated coconut
100g (1/2 cup) crushed pineapple in syrup, drained, syrup reserved
2 tablespoons coconut cream
- 2 tablespoons caster sugar
- Preheat oven to 180C (350F). Line a twelve-hole muffin pan with paper cases.
- Beat the butter, sugar and rind in bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
- Add the flour, coconut, crushed pineapple and coconut cream, in alternating lots.
- Divide among prepared pans. Bake for 20 minutes or until skewer inserted into the centre comes out clean.
- While the cakes are baking, make a syrup by combining the reserved pineapple juice and sugar in a saucepan over a medium heat. Bring to a boil then reduce heat a little and allow to simmer for five minutes.
- While cakes are warm, brush with the syrup and allow cupcakes to cool fully before decorating with your favourite icing – or buttercream roses, if you are up for the task!
Keywords: pineapple lime cupcake, cupcake, baking