Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
12
- 1 cup crushed pineapple
- 1teaspoons baking powder
- 2 cup plain flour
- 1 cup self-raising flour
- 250grams butter, melted, cooled
- 2-3tablespoons milk
- 2 3/4 cup icing sugar, sifted
- 250grams butter, softened
- 1/2teaspoons vanilla extract
- 1 cup banana, mashed
- 2tablespoons shredded coconut, toasted
- 1teaspoons ground cinnamon
- 1 cup pecans, chopped
- 3 eggs, lightly beaten
- 1 cup caster sugar
- 1teaspoons vanilla extract
Nutrition per serving
3380kJ / 808Cal
3380 Kilojoules or 808 Calories
39% of daily energy intake*
Protein
7.2grams
Fat
44.8grams
Carbs
94.2grams
Sugars
71.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Line a 12- hole muffin pan with paper cases.
Step 2 of 5
Sift both flours, baking powder and cinnamon into a bowl. Stir in sugar and pecans. Combine eggs, butter, banana, pineapple and vanilla in a separate bowl. Stir in dry ingredients until combined.
Step 3 of 5
Divide mixture between muffin holes. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Cool completely.
Step 4 of 5
To make the buttercream, beat butter until pale and creamy. Gradually add icing sugar, alternately with milk until smooth. Stir in vanilla.
Step 5 of 5
Spread cupcakes with buttercream. Sprinkle with coconut and serve.
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