Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 4 large eggs
- ½ cup coconut flour
- 2 pieces of canned pineapple, chopped
- ¼ tsp baking soda
- 1 pinch sea salt
- ⅓ cup olive oil
- ½ cup castor sugar
- 1 Tbsp milk/coconut milk
Instructions
1. Preheat the oven
Preheat the oven to 175 degree celsius. Line the cupcake tin.
2. Mix eggs, sugar, oil and milk
In a large bowl crack eggs and whisk in sugar, oil and milk.
3. Add rest of the ingredients
To the above mixture add coconut flour, baking soda and sea salt. Whisk until combined and no lumps remain. If the mixture looks thick you can add 1-2 Tbsp of milk.
4. Pour the mixture into a cupcake liner
Add the mixture to the cupcake liner about ¾ of the way with batter. At this stage you can insert a few pieces of pineapples in your cupcakes. But do not mix in the batter or else they will sink.
5. Bake
Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool at room temperature and then frost.
Ingredients (frosting)
- 500 ml cream
- 3 Tbsp desiccated coconut roasted
- 8 half pieces of pineapple rings (canned)
Instructions
1. Whip the cream
Whip the cream until stiff peaks. Using a scoop or pallet knife roughly apply the cream on each cupcake.
2. Dunk the cupcake
Dunk the cupcake in the mixture of coconut. Be fast since we don’t want cream to fall in the coconut mixture.
3. Decoration
Add half a piece of pineapple for decoration.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
