Before Christmas the husband came home from work and announced he was a newly signed up member of the office Cake Club.
Cake Club. My husband. No no no, it really doesn’t scan.
Apparently he had wandered past a desk with lots of delicious treats tempting him and helped himself.
When asked if he’d like to join the Cake Club, for which the treats were there for, he nodded an emphatic yes while wolfing down said delicious treat.
It turns out Cake Club requires you to bake your own cakes when your turn comes around and take them into the office for all to partake in.
My husband does not bake. My husband barely cooks. He still has to ask me how to work the cooker and we’ve lived in this house for 13 years.
So as you have probably guessed, I am the silent member of Cake Club and will get to bake the entries but never every try them or try everyone else’s.
You see, THAT is how good a wife I am!
So here is what I made for husband’s first contribution to Cake Club.
Mum and I have just been taste testing them and BOY OH BOY, they are good.
I’d better get a text message soon to say they all loved them . . .
Coconut and Pineapple Cupcake recipe
120g plain flour
140g caster sugar
11/2 tsps baking powder
pinch of salt
40g unsalted butter at room temperature
120ml coconut milk
1/2 tsp vanilla extract
435g tin pineapple, chopped into very small pieces
desiccated coconut to decorate
250g icing sugar
80g unsalted butter at room temperature
25ml coconut milk
1. Preheat the oven to 170 degrees C (gas 3). Add 12 paper cases to a 12-hole cupcake tray.
2. Put the flour, sugar, baking powder, salt and butter into a large bowl and beat with a handheld electric whisk on a slow speed until it has a sandy consistency and everything is combined (or mix in a freestanding electric mixer).
3. Mix the coconut milk and vanilla extract together in a separate bowl, then beat into the flour mix. Be careful when using coconut milk in a can as it can take on a grey tinge.
4. Add the egg and beat well again.
5. Divide the pineapple between the paper cases and then spoon the mixture on top until two-thirds full. I didn’t actually use the whole tin as it just felt like there was too much fruit in the bottom of the cases, so just judge for yourself. I made sure each case had enough fruit to cover the bottom.
6. Bake for 20-25 minutes until light golden and the sponge bounces back when touches.
Leave them to cool in the tin slightly before turning out onto a wire cooling rack to cool completely.
For the coconut icing
Beat the icing sugar, butter and a touch of the coconut milk together on a medium to slow speed until all the ingredients are mixed together. Again, be careful if using tinned coconut milk as it can turn your icing a grey colour. Add the rest of the coconut milk and mix again.
Now beat until the icing turns white, light and fluffy (about good couple of minutes – boring I know!)
When the cupcakes are totally cool, spoon the icing on top (add a large blob, smooth it out with a palette knife, then smooth all the way around with a flourish).
Finish off by sprinkling with the desiccated coconut.
Adapted from the Hummingbird Bakery Cookbook.