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!

3 comments:

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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