Pineapple, Coconut and Rum Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 ¼ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅞ cup Coconut milk
- 1 tsp white Rum
- ½ cup unsalted butter
- ⅔ cup superfine caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 ½ ozs canned, crushed Pineapple (drained)
- For the buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2 Tbsps Coconut milk
- 1 tsp white Rum
- To decorate
- 12 Maraschino cherry
- Pineapple leaf (optional)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
2.
Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and set aside.
3.
Combine the coconut milk and rum in a small bowl and set aside.
4.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
5.
Fold in half the sifted flour mixture, then half the coconut milk mixture, then the remaining flour, followed by the remaining coconut milk.
6.
Stir in the vanilla and fold in the pineapple.
7.
Spoon into the paper cases and bake for 18-20 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
8.
For the buttercream: beat the butter until soft. Gradually stir in the icing sugar until smooth and creamy.
9.
Add the coconut milk and rum and continue beating until smooth.
10.
Spoon into a piping bag and pipe swirls on top of the cakes. Decorate with a cherry and a couple of pineapple leaves.
