Piña colada cupcakes
1 hour 15 min
Not quite a cocktail in a paper case but a special treat none the less. If you prefer not to use alcohol in the frosting, pineapple juice or coconut cream will both work equally well. This recipe is from my book 'Special Cupcakes'.
15 people made this
Ingredients
Makes: 12 cupcakes
- For the cupcakes
- 175 g (6 oz) unsalted butter, softened
- 175 g (6 oz) golden caster sugar
- 3 large eggs, beaten
- 75 g (3 oz) fresh pineapple or 2 rings in juice, chopped into small pieces
- 175 g (6 oz) self-raising flour
- 50 g (2 oz) desiccated coconut
- 2 tbsp coconut cream
- For the rum frosting
- 115 g (4 oz) unsalted butter, softened
- 225 g (8 oz) icing sugar
- 2 tbsp light rum or Malibu
- Blue and yellow sugar sprinkles, to decorate
Method
Prep:25min ›
Cook:20min ›
Extra time:30min cooling ›
Ready in:1hr15min
- To make the cupcakes: preheat the oven to 180ºC/350ºF/gas mark 4. Line a 12-cup muffin tray with paper cases.
- Beat the butter and sugar together until creamy. Gradually mix in the eggs, beating well after each addition. Dust the pineapple pieces in a little of the flour and stir into the creamed mixture with the rest of the flour, the desiccated coconut and the coconut cream.
- Spoon into the paper cases and bake for 20–25 minutes or until a skewer pushed into the centre of one of the cakes comes out clean. Cool in the tray for 10 minutes before removing to a wire rack to cool completely.
- To make the frosting, beat the butter until creamy. Gradually sieve in the icing sugar, beating well after each addition. Stir in the rum or Malibu, spread the frosting over the cupcakes and decorate with blue and yellow sugar sprinkles.
Tip:
Creamed coconut is thicker than ordinary coconut milk and is available as a liquid in cartons or in block form. If you use the latter, grate about 40 g (11⁄2 oz) of the coconut block into a bowl and add a little boiling water to dissolve it to a thick cream.
Copyright
Text copyright © 2011 Wendy Sweetser
Copyright © 2011 New Holland Publishers (UK) Ltd
