Pina colada cocktail cupcakes - recipe

Ingredients

Recipe , Pineapple , Cupcakes , Cocktail , Coconut , Pina colada , Lime

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1

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

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
Drizzle a little Malibu or pineapple juice over each cake.

For this step you'll need:
- 3 tbsp Pineapple juice or Malibu
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

⇐ Pina colada mini cupcakes

Penguin family christmas cake decorations ⇒