Piña Colada Cupcakes
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Instructions
- 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!
Recipe from tasty.co
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Ingredients (15)
- •2 ½ cups caster sugar
- •¾ cup butter, melted
- •2 eggs
- •½ cup coconut milk, malibu preferred
- •2 tablespoons pineapple juice
- •2 tablespoons coconut cream
- •2 cups plain flour
- •1 teaspoon baking powder
- •1 teaspoon bicarbonate of soda
- •1 pinch salt
- •3 ½ cups icing sugar
- •1 cup butter
- •¼ cup double cream
- •1 tablespoon coconut rum
- •1 tablespoon pineapple juice