EPISODE 1: DODIE
“So, have you ever made dried pineapple sunflowers?”
The season opener of Baking Playlist has none other than the supremely talented dodie as our first guest. dodie talks about her love of banana and pesto, has a jamming session with Frances and reveals what song was number one on the day of her birth!
Watch the episode now!
Visual recipe below for those of you who fancy giving it a try!
PINEAPPLE SUNFLOWER CUPCAKES
Makes 6
For the cupcakes
small pineapple
oreo biscuits
50g sunflower oil
50g light brown sugar
50g banana (approx 1 small banana)
1 tsp vanilla extract
1 egg
1 tsp cinnamon
pinch of salt
pinch of bicarbonate soda
50g self raising flour
50g desiccated coconut
For the topping & decoration
250g mascarpone
50g icing sugar, sifted
50g dark chocolate
Method
Pre-heat the oven to 180C/160C Fan/Gas 4.
Remove the skin, top and base of the pineapple and carefully slice thin rounds from it. Set aside some of the pineapple, 50g to be exact to dice up and use in the cupcake mix. Place the pineapple rounds on sheets of kitchen roll, to drain and pat off the excess juice.
To make the cupcakes, begin by splitting 6 oreos and placing the ones with cream filling on, into the bases of a cupcake lined tin. Ensuring the cream covered side is facing up. Set aside the remaining oreo halves to decorate with later.
Put the sunflower oil, sugar, diced up pineapple and mushed up banana, vanilla extract and egg into a bowl and beat with a hand-held electric whisk until everything is thoroughly combined.
Sift over the cinnamon, bicarbonate of soda, salt and flour and fold in until just combined. Finally, fold in the desiccated coconut, leaving around a fifth aside to decorate with later.
Spoon the mixture into the oreo filled cupcake tin and bake for 15-20 minutes or until the cakes have risen and are firm to the touch. Transfer the cupcakes on to a cooling wrack to cool completely.
Turn the oven down to 100C and dry the pineapple rounds in the oven. Once dried out, place in the empty cupcake tin to create a curved shape. Melt the chocolate and mix in the set aside desiccated coconut. Paint and spread this mix into the centre of each pineapple sunflower. Crush up the remaining oreos in a sandwich bag to create crumbs and sprinkle this into the centre of the coconut chocolate round. Leave to set.
To make the topping stir the icing sugar into the mascarpone until smooth and combined. Spread over the top of each cupcake and decorate each with a pineapple sunflower.