It’s football season so to celebrate I thought I’d create something that’s fun, sociable, easy to make and most importantly jam packed full of FLAVOUR! These tropical football pitch pull apart cupcakes.
WHY TROPICAL FLAVOURED CUPCAKES?
I chose to go with a tropical theme because whenever the Euros or World Cup is on it’s always in the summer. So it’s hot, humid nights watching penalty shoot-outs with all the windows and veranda doors open, hoping for a gust of wind to blow in as you wish your team to score.
So what better way to capture tropical summer in a cake than with fruity mango, roasted pineapple and zingy lime cupcake.
WHAT DO TROPICAL PULL APART FOOTBALL PITCH CUPCAKES TASTE LIKE?
There are three distinct flavours in these cupcakes that marry beautifully together. Mango, Pineapple and Lime.
If you wanna see how easy it is to make, watch my video tutorial here
The cupcakes are soft, fluffy and infused with fruity mango puree. My mango puree technique will bring out the best of your mango. A little bit of sweetness from some sugar, a squeeze of lemon for some sourness and fragrant bitterness from the lemon zest balance harmoniously together bringing out the mango’s true flavour.
But we’re not stopping there!
I’ve injected a beautiful roasted pineapple sauce into the centre of each cupcake for a yummy delicious surprise mmmm…. mmmm…. mmmm….
This puree is my favourite. I can eat it on its own all day and it’s so simple to make. Just roast some fresh pineapple for 15 minutes on either side (30 minutes total) to caramelise. When they are done puree your pineapple with a little light brown sugar to counter-balance the pineapple’s bitter notes and Voila! A perfect pineapple sauce with depth of flavour.
The topping is pure ZING!
I’m talking in your face, slap round you mouth AND cheek sourness!
The type that makes your cheeks and jaws tingle and at the same time you squint your eyes shut and make silly noises with your throat. But you go back for more, because it tastes soooooooooo GOOD! That’s what I’m talking about.
Because when we eat it’s all about the FLAVOUR!
FOOTBALL PITCH PULL APART CUPCAKES
Let’s not forget the fun aspect of this cake. Pulling apart a football pitch cake and getting a cupcake. Hench the long name tropical football pitch pull apart cupcakes.
Who doesn’t love pull apart cupcakes? Especially when it’s disguised as cake.
You’ll have everyone coming in from each direction wanting a piece and the best bit, no queue! No one needs to wait for a slice to be cut because all they need to do is pull a cupcake and sink their teeth in.
WHY YOU SHOULD MAKE THIS TROPICAL FOOTBALL PITCH PULL APART CUPCAKE
If you still need a little shove to make this cake, here is the deal breaker:
It’s super easy to make!
It’s so easy it’s probably one of the easiest novelty cakes I’ve made.
Also f you want to make something for a football lover or for a football occasion it will look really impressive and you are guaranteed it will be easy to make.
This is the football cake you should choose. Especially when it tastes soooo…. good!
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ROASTED PINEAPPLE SAUCE
- 500 g pineapple cut into chunks
- 1 teaspoon light brown sugar
- 120 g frozen mango
- 40 g sugar
- zest 1/2 lemon
- 2 teaspoons lemon juice
- 374 g unsalted butter (softened at room temperature)
- 374 g sugar
- 5 large eggs (at room temperature)
- 374 g self-raising flour (sifted)
- 6 tablespoons milk
- 1 teaspoon vanilla bean paste
- 450 g unsalted butter (softened at room temperature)
- 1 kg icing sugar (sifted)
- zest 3 limes (zest)
- juice 3 limes (juice)
- green gel paste
- 2 cake pop sticks
- melted white chocolate
ROASTED PINEAPLE SAUCE
- Preheat your oven to gas mark 6/200°C/400°F
- Cut 500g of pineapple into large chunks
- Place your pineapple pieces on a baking tray and roast them in the oven for 15minutes (remember to set your timer)
- When your timer goes off turn your pineapple pieces over and roast then for another 15 minutes or until the edges start to brown
- Take your roasted pineapple out of the oven and leave them to cool
- When they are cool puree your pineapple pieces with 1 tsp brown sugar
- Put all your ingredients (120g frozen mango, 40g sugar, zest of half a lemon and 2 tsp lemon juice) in a pan and simmer on a low heat until all the sugar has dissolved and it just starts to bubble
- Take your pan off of the heat and puree
- Preheat your oven to gas mark 3/ 170°C/ 325°F
- Take your butter and eggs out of the fridge and put them on your worktop to come to room temperature
- Beat 374g butter and 374g sugar with your paddle attachment on a medium-high speed for 5 minutes until light and fluffy. Remember to stop and scrap down the sides of your bowl every minute to make sure all the butter and sugar is fully incorporated
- Crack 5 eggs into a medium/large bowl and give them a quick whisk
- Turn your mixer back on to a medium speed and add your beaten eggs in 4 stages mixing well between each stage
- Add 374g flour to your batter and mix on a low speed until combined. Remember to scrap down the sides of your bowl a few times to get all the flour fully incorporated
- Add 1 tsp vanilla and 6 tbsp. milk and mix for about 20 seconds until just incorporated
- Stir in your mango puree so all the batter has mango throughout
- Divide your batter into 20 cupcake cases
- Cook 10 cupcakes at a time for 17 minutes or when a skewer comes out clean when inserted into the middle of a cupcake
- Leave to cool
- Add 450g butter to your mixer and beat with your paddle attachment or hand held mixer on a high speed for 5 minutes until pale and fluffy
- Add 1kg icing sugar in 2 batches and beat for 3 minutes between each one
- Turn your mixer on to a low speed and add the zest of 3 limes and the juice of 3 limes and mix for 1 minute
- Take 2 tablespoons of buttercream out and save it for later to use for your football lines
- Add green colouring a little at a time until you get your desired shade of green
- Cut a 1cm hole out of the middle of each cupcake
- Fill each cupcake with a teaspoon of roasted pineapple puree
- Put the piece of cupcake you cut out back on top of the cupcake (check video below to see how)
ASSEMBLE FOOTBALL PITCH
- Place cupcakes on a board or serving tray 4 cupcakes x 5 cupcakes
- Pipe lime buttercream over each cupcake
- Spread buttercream to flatten it so all the cupcakes are hidden and you have a flat top
- Using a small offset spatula dab it gently on top of your buttercream quickly to make small peaks to resemble grass all over the cake
- Add your goals - check video below to see how
- Using your white buttercream pipe your 1/2 way line and area
- Pull apart, have some fun and enjoy the exotic flavours
- How to get even cupcakes
- How to fill cupcakes
- How to make the goal posts
- How to make everything from start to finish
If you make this cake let me know how you got on and what you thought about the flavour combo in the comments below.
p.s. If you don’t want to make a football pitch cake but you want to make the cupcakes this recipe works well halved.
Kali orexi! Hope you enjoy!