Pineapple & coconut macaroon cupcakes

Name: Pineapple & coconut macaroon cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 British Blacktail Free Range Medium Egg white; 60 g caster sugar; 50 g desiccated coconut; 50 g dark chocolate, melted, to decorate; 15 Urban Fruit Baked Pineapple Pieces, to decorate

John Whaite's cakes are so novel, and such a welcome addition to a summery spread.

3.5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes6
CourseCake
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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1 British Blacktail Free Range Medium Egg white
60g caster sugar
50g desiccated coconut
50g dark chocolate, melted, to decorate
15 Urban Fruit Baked Pineapple Pieces, to decorate

For the cake

100g drained pineapple chunks in natural juice, from a can (reserving 4 tsp of the juice)
3 tbsp milk
60g sunflower oil
1 Waitrose medium British Blacktail Egg
100g caster sugar
120g plain flour
½ tsp baking powder
½ tsp fine salt

Preheat the oven to 180ºC, gas mark 4. Line 6 holes of a muffin tin with muffin cases. For the macaroon topping, put the egg white into a bowl and whisk until foamy – preferably with an electric hand mixer. While whisking, gradually add the sugar and whisk until dissolved and you have a thick, glossy, stiff meringue. Add the coconut and fold in.
For the batter, put the pineapple chunks and juice, milk, oil, egg and sugar into a smoothie maker or small food processor and blitz until smooth. Put the flour, baking powder and salt into a bowl and whisk together, sifting if there are large lumps. Add the wet ingredients and whisk until the mixture comes together.
Divide the cake batter evenly (I weigh it) between the muffin cases. Blob the macaroon batter on top (I use a small ice cream scoop). Bake for 20-25 minutes, until a skewer inserted into the centre comes out clean, aside from the odd bit of coconut clinging on. Allow to cool completely, then drizzle with the melted chocolate and top with baked pineapple pieces.

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