I like trying new fruits, particularly those of the tropical and imported variety. On a recent trip to my local farmer’s market, I bought an unripened papaya. I’d never seen or tasted a raw papaya before, not in it’s natural state anyway, so I had to have one. As I wondered if just eating it raw or making a dessert out of it would be best, I decided on the latter. I had some leftover organic pineapple chunks, so I figured I had to do something cool with two tropical fruits in my mist. That something is: Papaya-Pineapple Cupcakes!
Mind you, I had to throw out the first batch I baked (RIP) because I overlooked the juiciness of the pineapple and papaya. The second batch was a complete success! I’d like to share the recipe with you, since I received a rating of 5/5 stars from my daughter; she usually rates my home baked goods at a 3!
Oh yeah, I didn’t bother to keep track of actual measurements, so forgive me for not being concise; this was a food experiment!
- 1 c All purpose white flour
- 1 c All purpose wheat flour
- 1 Whole natural/organic papaya, sliced, with juice
- ½ c Organic/natural pineapple chunks, with juice
- ½ c Raisins
- ½ c Coconut, shredded
- 2 tblsp Lemon juice
- ¼ c Milk
- ½ c Organic unsalted butter, softened
- 1 tblsp Baking powder
- 1 tsp Baking soda
- Dash of nutmeg
- Dash of ginger
- 3 Dashes of cinnamon
- 1 c Organic white sugar
- Preheat oven to 350°.
- Slice pineapple chunks into small pieces, and place into small bowl with pineapple juice. Add papaya and papaya juice to bowl of pineapple, and mash into pulp form.
- In a separate, large mixing bowl, cream butter and sugar. Add milk and lemon juice. Carefully stir in papaya and pineapple mixture.
- Add flours, baking soda, baking powder, nutmeg, ginger, and cinnamon. Blend well until mixture is light pink and smooth.
- Slowly stir in coconut and raisins. Mix well. If cake batter seems thin, add white flour until thickened.
- Spoon mixture into cupcake liners, fill about three-quarters of each liner.
- Bake 15-20 minutes, or until toothpick comes out clean.
I also made papaya-pineapple icing using the leftover papaya and pineapple juices; it made a beautiful light orange hue! To make the icing, just cream some softened butter and powdered sugar, then add the papaya and pineapple juices; blend until icing is smooth with a creamy texture.