These lovely tropical cupcakes will hopefully put a smile on your face and remind you that summer should be appearing any moment now!! (I fervently hope the sun starts showing its face soon) They were created for my friend Rushika, who had her birthday recently and requested some cupcakes inspired by our tropical version of the retro pineapple upside-cake.
The cupcakes are full of the wonderful tropical flavours of pineapple, ginger and banana, there’s a little cinnamon added to the mix too. They were for children as well as adults so all the flavours were subtle and not too overpowering or dominate. If I was catering for a child-free zone I would have found a way to include some chilli to these scrummy little cupcakes and I’d ↑up↑up↑up↑ the spicing too.
As Aars is having to eat gluten at the moment, I used normal self-raising wheat flour to make these little tropical treats. But if you are a gluten free home I know that they work just as well with Doves gluten-free self-raising flour, so you don’t have to miss out.
As added a dot of my vegan tropical icing to the cupcakes, it’s light and fluffy and full of stem ginger and pineapple. My partner prefers his cupcakes smothered in the tropical vegan icing as he thinks it’s scrummy. Whereas I prefer to eat these lovely tropical cupcakes unadulterated, completely icing-free.
The joy of making everything yourself is that you can add as little or as much of the icing as your family wants – each cupcake can be iced to order!
Likewise you can adapt the fruits you use and the levels of spice. When I make the gluten-free version for myself I chop up some pineapple into chunks and add it to the mix. They create wonderful bursts of pineapple, and then the ginger warmth seeps through afterwards. The cakes are moist and lovely, and the pineapple chunks make them even more moist and indulgent.
The flaxseed and the banana are both fabulous alternatives to egg and make sure that the ingredients bind together, it also means that these cupcakes are light and airy. The recipe is an adaptation from an Egyptian recipe, which was the first egg-free, dairy-free cake recipe I made for Aars. They use vinegar and bicarbonate of soda to make the cake rise and it works. Ground flaxseed was used to bind the ingredients together. I love that flaxseed has been used in Egypt since the days of the ancients. That it’s depicted in the tombs of ancient Egyptians. I love that we can still learn from that ancient civilisation. I really hope you enjoy making, sharing and eating these tropical treats.
Have a wonder filled weekend,
And the original inspiration for these cupcakes