Monday, 21 April 2008

Pina Colada Cupcakes

Ok so after spending a week on holiday indulging in cocktails or 'mocktails' as some places sell, I discovered my love for Pina Coladas and discovered some pineapple extract that we don't sell over here in England, but if you don't have it handy juice will do. So I thought what better but than to have a pina colada cupcake! I'm not really a fan of the rum in general so I decided to make the 'mocktail' version, using pineapple and coconut. I added desiccated coconut to the pineapple cakes and then frosted them with a yellow pineapple buttercream and topped with a chunk of pineapple! They are extremely refreshing and you have to stop yourself from going back for more and more! I was going to add a straw or a cocktail umbrella onto the top of each cupcake, but I couldn't find any in my local supermarket. :(

Little Cupcake all by itself

A group of cupcakes

Pineapple Cupcakes
Makes 20

385g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
225g butter
400g sugar (granulated or caster)
4 large eggs, at room temperature
240ml milk
1 tablespoon pineapple juice or 2 teaspoons pineapple extract
1 teaspoon vanilla extract
50g desiccated coconut

1.Preheat oven to 165 degrees celsius and place muffin liners into a muffin tin.
2.In a large bowl cream together the butter and the sugar, unitl light and fluffy, this should take about 3-5 minutes.
3.Add the eggs to the butter/sugar mixture, 1 at a time beating for 1 minute after each to make sure they are incorporated into the mixture.
4. In a separate bowl combine flour,baking powder and salt, sifting if necessary.
5.Add the dry ingredients to the creamed mixture alternating with the milk. Mix until completely combined, on a low speed.
5. Stir in coconut and then mix in pineapple juice/extract and vanilla extract, beat for 30 seconds.
7. Fill the muffin liners 3/4 full and bake in the oven for 20 minutes or until a toothpick is inserted into the centre and comes out clean.
8. Allow to cool for 5 minutes before placing on a wire rack before allowing to cool for a further 30 minutes before frosting.

Pineapple Frosting
115g butter
1 teaspoon vanilla extract
450g icing sugar
60ml milk
2 1/2 teaspoon pineapple extract or 1 tablespoon pineapple juice
Pinch of salt

few drops of yellow food colouring

1. Cream butter, vanilla extract and salt until soft and light, this should tkae about 2 minutes.
2. Sift in icing sugar, alternating with the milk until the mixture is creamy and smooth, beating well after each addition.
3. Stir or slowly beat in pineapple juice/extract and the yellow food colouring.
4. Pipe or spread onto top of cakes and decorate with appropriate garnish. Enjoy!


Em said...

Oh yum! I'm gonna have to try these... DH and I just love pineapple and coconut :)

Grace said...

wow,can't wait to try these, they sound delish!!

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