Pina Colada Cupcakes
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These tropical treats full of pineapple and coconut are just the thing to serve at a party you are hosting with friends!
- PREP TIME: 25 minutes
- COOK TIME: 45 minutes
- SERVINGS: 8 persons
INGREDIENTS
- 1 2/3 cups flour (maida)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 sachet Pineapple Tang (dissolved in ½ cup water)
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup coconut milk
- 2 teaspoons vanilla essence
- For coconut frosting:
- 3/4 cup unsalted butter, softened to room temperature
- 4 cups icing sugar
- 1/4 cup cream
- 2 teaspoons vanilla essence
- Pineapple slices, for garnish
- Cherries, for garnish
- Shredded coconut, for garnish
DIRECTIONS
- 1. Make the cupcakes:
- 2. Preheat oven to 180 C.
- 3. Line a muffin pan / cupcake tray with liners. Set aside.
- 4. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- 5. Take a large bowl and add melted butter. Add in brown sugar and white sugar.Whisk.
- 6. Dissolve Pineapple Tang in ½ cup water.
- 7. Add dissolved Pineapple Tang, coconut milk and vanilla essence until combined.
- 8. Slowly mix dry ingredients (flour mixture) into the wet ingredients until no lumps remain.
- 9. Fill cupcake liners 2/3 of the way full.
- 10. Bake for 20 minutes at 180 C or until a toothpick inserted in the center comes out clean.
- 11. Allow to cool completely before frosting.
- 12. Make the frosting:
- 13. Put softened butter in a medium sized bowl. Beat for 2-3 minutes till smooth & creamy.
- 14. Add icing sugar (one cup at a time), cream and vanilla essence. Mix on low to combine and then on high speed till creamy. Add more icing sugar if frosting is too thin. Add more cream if frosting is too thick.
- 15. Use a piping bag to frost the cupcakes. Keep leftover frosting in the fridge.
- 16. Decorate with pineapple slices, cherries and shredded coconut.
Notes:
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