Pina Colada Cupcakes

Pina Colada Cupcakes

These cupcakes are so yummy and are definitely one of the favourites of my family. They are perfect for a summer party or barbecue but to be honest are enjoyed at anytime of the year in our house!IMG_4879

For the sponge
280g caster sugar
4 slices of tinned pineapple
80g unsalted butter (soft)
240g plain flour
1 tbs baking powder
¼ tsp salt
2 large eggs
240ml coconut milk
½ tsp vanilla essence

For the rum sugar syrup
100ml coconut rum
30g caster sugar

For the frosting
160g unsalted butter (soft)
500g icing sugar
2tbs coconut rum
3tbs coconut milk

Decoration (optional)
Pineapple pieces
Straws

1. Preheat oven to 170˚C, gas mark 3, and line a muffin tin with 12 muffin/cupcake cases.
2. Pour the ingredients for the run sugar syrup into a small saucepan and bring to the boil. Reduce the liquid by half and then set aside to cool slightly. Keep your eye on the syrup as it’s easy to burn. Meanwhile cut the pineapple into small pieces and soak in the rum reduction for 30mins.
3. Using a mixer with a paddle attachment or hand held whisk mix together the butter, sugar, flour, baking powder and salt on a low speed until everything has come together and the mixture looks like a crumb consistency. Mix together the remaining ingredients for the sponge in a separate bowl or jug, then with the mixer or whisk on a low speed add slowly to the crumb mixture. Beat gently until mixed together thoroughly.
4. Drain the pineapple from the rum reduction, retaining the rum for later. Place a small piece of pineapple in each cupcake case then spoon the sponge mixture over the top, filling each case by about two thirds. If you have some mixture left over fill another muffin tray or re-fill the tray after the first batch is cooked.
5. Bake for about 12-15mins. Each oven is different so keep your eye on the cakes, they are done when they are just turning a golden colour and spring back to the touch. Remove from the oven and whilst still warm spoon about ½tsp of some of the rum reduction over the top of each cake. Allow the cakes to cool completely.
6. Mix together the butter and icing sugar for the frosting on a low speed until all is combined and there are no large lumps remaining. Whisk the coconut milk and coconut rum together in a separate bowl and whilst mixing on a low speed add to the butter and icing sugar. Once the liquid is incorporated whisk on a high speed until light and fluffy. I often leave my mixer to the do the work whilst I do the washing up!
7. Spread the frosting on each cake or pipe as in the picture. Decorate with pineapple pieces or use your own imagination and have some fun!

Posted by: Hayley on 1st June 2016 @ 10:52 am
Filed under: Blog