Pineapple Coconut Cupcake Colloid

My little cousin celebrated her 12th birthday a few days ago. She has been my little helper in the lab on a few occasions and is definitely a budding baker and cake decorator. Though I was suffering from one of the world's worst migraines the day of her birthday, I was determined to make a brand new concoction just for her: Pineapple Coconut Cupcakes!

So you might be wondering: What the heck is a colloid? Simply put, a colloid is the name given to a mixture when one component is dispersed evenly throughout the other. These types of mixtures are also called homogeneous solutions. Colloids can be a gas, liquid or solid and are sometimes a combination of two phases. When a solid is combined with a liquid(usually water) to form a colloid it is referred to as a Hydrocolloid.  Hydrocolloids are mainly used in food as they aid in changing the consistency or texture of  a dish or dessert. Some examples of colloids used in cooking and baking and their components are are:

whipped cream = heavy cream (liquid) + air (gas)

milk = liquid milk fat (liquid) + water (liquid) (mixture forms with the assistance of chemicals)

mayonnaise = eggs (liquid) + oil (liquid)

gelatin (Jello) = gelatin powder (solid) + water (liquid) (mixture often requires heat for formation)

cooking sprays = oil (liquid) + air (gas) (the mixture forms under pressure)

Butter and yogurt are also colloids along with many other ingredients... And of course my Pineapple Coconut Cupcakes which are a baked colloid of colloids! ;)

Here's how I crafted these cupcakes.

Inject coconut rum in mini Pineapple Coconut Cupcakes
for a grown-up treat!

12oz Pineapple Coconut Yogurt
0.375 cup  Pineapple Chunks
0.25 cup  Coconut Cream
0.25 cup  Coconut Flakes
1 cup Sugar
1 cup oil/ butter
1.5 cup Flour
2tsp  Baking powder
0.5 tsp  Baking Soda
0.5 tsp salt
3 eggs
0.5 cup Coconut Rum - for adults (optional)


Step 1: Mix yogurt, pineapple chunks, coconut flakes and coconut cream together in a separate bowl until well combined. (You may use coconut cream blocks or chill a can of coconut milk for 20 mins and scoop off the cream that rises to the top)

Step 2: Combine flour, baking powder, baking soda, and salt and sift 3 times.

Step 3: With you mixer on medium speed, beat oil/ butter and sugar. (oil and sugar will look like wet sand, butter and sugar until light and fluffy)

Step 4: Add eggs one at a time to oil/ butter and sugar mixture until well incorporated.

Step 5: With your mixer on the lowest speed or "fold" function, add the dry ingredients in thirds, alternating with the yogurt mixture. ( In all there should be 5 additions: 3 dry and 2 wet)

Step 6: Spoon mixture into your lined cupcake pans and bake at 350 degrees for about 20mins or until a pick inserted in the center comes out clean. (Oven should be preheated before you start combining ingredients)

(OPTIONAL) Step 7: Using a cooking syringe or basting brush, infuse Coconut Rum into cupcakes once cooled.

Makes 18 standard sized cupcakes and 12 mini cupcakes

Note: Because of the high liquid content in this recipe and the juicy pineapple chunks, baking may take a little longer. You will need to watch them closely to ensure that they do not over cook, but they are so worth it!

The coconut flakes give these cakes a nice bite, while the pineapple chunks provide these encounters of fruity goodness distributed throughout each cupcake.

When I was making these I must admit, I was suffering from Baker's Block... You know, like Writer's (I blame it on my headache...) I could not figure out a good frosting to top these cakes. I resolved to covering them with sweet marshmallow fondant which became the topping and decoration. Thinking about it now, a nice fluffy pineapple whipped cream would be a great topping, especially if you infuse these cakes with coconut rum!

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