Pina colada mini cupcakes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 100 ml White rum
- 170 g Unrefined golden caster sugar
- 4 Pineapple rings chopped into small pieces
- 40 g Butter (unsalted) softened
- 120 g Plain white flour
- 1½ tsp Baking powder
- 1 Egg(s) (free range) large
- 120 ml Coconut milk
- ½ tsp Vanilla extract
For the decoration
- 80 g Butter (unsalted)
- 250 g Icing sugar
- 4 tsp Coconut milk
- Pineapple rings cut up to decorate
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1
Preheat the oven to 170°C (fan 150°C, gas mark 3) and place 24 mini cupcake cases in a mini cupcake or muffin tin.
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2
Place the white rum and 30g sugar into a small saucepan and bring to the boil until the liquid has reduced by half, then set aside to cool. Add the chopped pineapple and leave to soak for about 30 minutes.
For this step you'll need:
- 100ml White rum
- 30g Unrefined golden caster sugar
- 4 Pineapple rings cut up to decorate
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3
Place the butter, flour, remaining sugar and baking powder into a large bowl and using a hand held or freestanding electric mixer, slowly mix together until it resembles breadcrumbs.
For this step you'll need:
- 40g Butter (unsalted)
- 120g Plain white flour
- 140g Unrefined golden caster sugar
- 1½tsp Baking powder
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4
Mix together the egg, coconut milk and vanilla extract in a jug then gradually add to the bowl, mix thoroughly.
For this step you'll need:
- 1 Egg(s) (free range) large
- 120ml Coconut milk
- ½tsp Vanilla extract
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5
Drain the pineapple from the rum and sugar mixture, saving the liquid. Place a few pieces of pineapple into the bottom of each cupcake case then spoon batter the on top until the case is 2/3 full.
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6
Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean. When the cakes are still warm spoon over about 1 tsp of reserved rum & sugar reduction.
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7
To make the frosting mix together the butter and icing sugar until it resembles breadcrumbs in texture, then add the coconut milk and remaining rum reduction and mix on a high speed until the frosting is soft and fluffy.
For this step you'll need:
- 80g Butter (unsalted)
- 250g Icing sugar
- 4tsp Coconut milk
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8
Decorated the cupcakes with frosting using either a piping bag or palette knife and finish with a chunk of pineapple.
For this step you'll need:
- Pineapple rings cut up to decorate