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Piña Colada Cupcakes

Ingredients

for 12 servings

The Cupcakes

  • 2 ½ cups
    caster sugar (280 g)
  • ¾ cup
    butter, melted (200 g)
  • 2 eggs
  • ½ cup
    coconut milk, malibu preferred (100 mL)
  • 2 tablespoons
    pineapple juice
  • 2 tablespoons
    coconut cream
  • 2 cups
    plain flour (240 g)
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    bicarbonate of soda
  • 1 pinch salt

The Topping

  • 3 ½ cups
    icing sugar (450 g)
  • 1 cup
    butter (250 g)
  • ¼ cup
    double cream (60 mL)
  • 1 tablespoon
    coconut rum
  • 1 tablespoon
    pineapple juice
    Calories 548
    Fat 25g
    Carbs 78g
    Fiber 0g
    Sugar 60g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).
  2. Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.
  3. In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add gradually to the butter and rum mixture, mixing each time.
  4. Pour the cake batter into a jug and then pour into 12 cupcake cases, about ¾ of the way up. Bake for 15-18 minutes at 180°C (350˚F).
  5. Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice together until thick and creamy.
  6. Using a piping bag or zip top bag with a small corner cut off, pipe the topping onto the cupcakes and decorate with some dessicated coconut, cherries and a straw.
  7. Enjoy!
 

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