Pina Colada Cupcakes
If you like Pina Coladas, then you will love these Pina Colada Cupcakes. They have a Rum and Coconut Sponge, with Pineapple Buttercream and decorated with coconut and of course an umbrella.
Servings: 12 Cupcakes
Ingredients
For the Cupcakes
- 145 g Caster Sugar
- 145 g Unsalted Butter or Stork
- 145 g Self-Raising Flour
- 1 tsp Baking Powder
- 3 Large Eggs
- 30 ml Rum
- 100 g Dessicated Coconut
For the Buttercream and Decoration
- 500 g Icing Sugar
- 250 g Unsalted Butter
- 2-5 tsp Pineapple Juice
- Yellow Food Colouring
- Dessicated Coconut
Instructions
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the flour, eggs, and baking powder and whisk until all combined.
- Add in the rum and mix until it is fully combined.
- Add the dessicated coconut and mix until it is evenly distributed.
- Split the mixture between the cupcake cases and bake in the oven for 15-20 minutes.
- You will know the cupcakes are ready when they are golden brown and springy to touch.
- Leave to cool in the muffin tray for 10-15 minutes and then transfer onto a wire rack to cool fully.
To Make the Buttercream
- In a large bowl add the butter and icing sugar and mix until it is all combined.
- Add a teaspoon of the pineapple juice and mix the buttercream. Repeat until the buttercream is the desired consistency. Pop the
- Finally, add the dessicated coconut to a seperate bowl and leave to one side.
- Pipe around the edge of the cupcake and dip it into the dessicated coconut.
- Finish by piping a swirl on top of the coconut. Sprinkle some leftover coconut over the cupcakes and finish with an umbrella