Pina colada cocktail cupcakes - recipe

Pina colada cocktail cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cupcakes

For the icing

Find similar in:

Please Click here if video is wrong

  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 cupcake cases.

  2. 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    For this step you'll need:

    • 75g Butter (unsalted) softened
    • 150g Unrefined golden caster sugar
  3. 3

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. Grate the coconut cream and add to the mixture with the flour, fold together gently until evenly mixed.

    For this step you'll need:

    • 3 Egg(s) (free range)
    • 75g Coconut cream block
    • 150g Self-raising white flour
  4. 4

    Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.

  5. 5

    Drizzle a little Malibu or pineapple juice over each cake.

    For this step you'll need:

    • 3 tbsp Pineapple juice or Malibu
  6. 6

    To make the icing, beat the butter and cream cheese together until smooth, then beat in the icing sugar and lime zest until smooth. Place in a piping bag with a large star shaped nozzle and pipe swirls on top of the cakes. Decorate with chocolate decorations and a little extra lime zest if liked.

    For this step you'll need:

    • 75g Butter (unsalted) softened
    • 200g Cream cheese full fat
    • 300g Icing sugar
    • ½ Lime zest

Similar Recipe Videos

Ar you sure?

Yes No

How can You describe this Recipe?