Cocktails and cupcakes… together… whats’s not to like?
Piña Colada Cupcakes
These are the results of this recipe… pineapple flowers from another recipe.
Makes 18 cupcakes
⅓ cup coconut rum
¾ cup coconut milk
¼ cup pineapple juice
1 tsp good quality vanilla extract
1 ½ cup plain flour
1 tsp baking soda
¼ tsp salt
½ cup room temperature butter
1 cup + 3 tbsp sugar
3 large eggs
1 cup desiccated coconut
1 cup crushed pineapple
★ In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.
★ In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
★ In a large mixing bowl, beat butter and sugar until light and fluffy.
★ Add eggs to the sugar mixture one at a time, beating well after each addition.
★ Alternately add the flour mixture and the rum mixture, beating well after each addition.
★ Fold in the coconut and pineapple.
★ Fill cupcake liners ¾ full.
★ Bake at 180˚C for 25 minutes or until cupcakes pass the skewer test
Coconut Cream Cheese Frosting
Note: Double this recipe if you like lots of frosting.
8 oz cream cheese, room temperature
¼ cup room temperature butter
2 cup icing sugar
3 tbsp coconut cream
★ Mix cream cheese and butter until light and fluffy.
★ Mix in icing sugar a little bit at a time.
★ Mix in coconut cream.
★ Pipe or spread on cupcakes.
★ Decorate with a cocktail umbrella or coloured desiccated coconut
Recipe source: Cupcake Project