Pineapple and Coconut Cupcake Recipe
Birthdays command strong emotions. It’s not just about the joy of seeing your child getting older, but no doubt, the added complexity of a food allergy can make reaching these milestones a time of anxiety and stress.
Birthdays or any upcoming celebrations in your child’s calendar doesn’t need to trigger anxiety. If you’ve been managing your child’s dairy allergy for example with great success then you can continue to look forward to birthdays and parties with great enthusiasm.
You just need a few bullet-proof tasty recipes like this pineapple and coconut cupcake recipe up your sleeve!
My youngest generally follows a dairy free diet so when she turned two years of age, these coconut and pineapple party cupcakes were the perfect recipe for us.
They were moist and delicious and incredibly easy to make. Her sister had a lot of joy helping me make these and you would never be able to tell that these are dairy free either.
If your child needs to follow a gluten free diet then simply substitute the flour with a suitable alternative.
For egg free diets, use flax eggs or bananas could work equally well.
For extra creaminess you may wish to use a good quality coconut cream which will give the cupcakes an incredibly delicious moistness.
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g dairy free vegetable spread
120ml coconut milk (tinned)
1/2 teaspoon vanilla extract
1 organic egg
3-4 pineapple rings (tinned)
- Preheat the oven to 170 degrees celsius (gas 3)
- In a mixer, beat the flour, vegetable spread, sugar pinch of salt and baking powder. You’ll get a sandy texture.
- Vigorously mix an open can of coconut cream and then measure the volume required. Add it to the mixture with the vanilla extract on medium speed.
- Add the egg and beat well.
- In a 12-hole cupcake tray lined with paper cases fill the holes until about 2/3 full. Top with chopped pineapple pieces and bake in the pre-heated oven for 20-25 minutes.
- Serve with the coconut frosting.
TO MAKE THE DAIRY FREE COCONUT FROSTING
250g icing sugar
60g dairy free vegetable spread
*20g Oatly Creme Fraiche
20ml coconut milk (tinned)
Desiccated coconut for decorating
Beat the icing sugar and dairy free vegetable spread together using an electric mixer (paddle attachment or using a handheld electric whisk).
Once the sugar has been combined with the dairy free spread, add the coconut milk and beat on high speed for 5-10 minutes until the frosting is light and fluffy.
*Note you can use a mix of diary free spread, sugar and coconut milk to prepare the frosting for this pineapple and coconut party cupcake. Simple increase the dairy free vegetable spread required to 80g and skip the Oatly creme fraiche.
Use it to decorate the cool cupcakes. You can also top with desiccated coconut for an additional tropical party feel!
Enjoy the pineapple and coconut party cupcakes. These are high in sugar so you can trial reducing the sugar in the recipe by 20-30% if you wish. Otherwise, enjoy and use mini cup cake trays to keep portion sizes small and appropriate for little bellies.
Mastering Food Allergy
Does your child have a food allergy? Do you also worry about fussiness and tantrums at the dinner table?
Does it feel like your child has regressed from what used to be good eating and you just need help expanding the variety of their free from diet? Get in touch to see how I can help you.