Serves: 12
Preparation time:
15 mins
Cooking time:
20 mins
Pina Colada Cupcakes
A tropical cocktail cupcake to transport your tastebuds straight to sunny Spain.
Ingredients
- 250g self raising flour
- 2tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 200ml coconut milk
- 1 tsp white rum
- 120g unsalted butter, softened
- 150g caster sugar
- 2 Ella Valentine eggs, room temperature
- 125g canned pineapple, diced and patted dry
- 200ml coconut milk
- 1tsp vanilla extract
Buttercream:
- 120g butter, softened
- 200g icing sugar, sifted
- 2 tbsp coconut milk
Equipment
- 12 hole muffin tin
- 12 cupcake cases
Method
Preheat oven to 180 degrees. Line a 12 hole muffin tin with cupcake cases.
- Sift the flour, baking powder, baking soda and salt together and set aside.
- Combine coconut milk and rum in a small bowl, set aside.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Fold in half the sifted flour, then half the coconut milk mixture, then the rest of the flour, followed by the remaining coconut milk.
- Stir in the vanilla and fold in the pineapple.
- Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean.
- Place on wire racks to cool completely.
Coconut buttercream:
- Cream the butter, gradually add the sugar until smooth and creamy.
- Add the coconut milk and continue creaming until fully combined.
- Divide the mixture so each of the 12 cupcakes can be frosted. Pipe onto the cupcakes using a piping bag and then, garnish with glace cherries, dried pineapple and cocktail umbrella.
