Pina Colada Cupcake
75 grams butter
75 grams thick coconut milk/cream
1/2 cup caster sugar (maybe less because pineapple is sweet?
2 eggs
1 cup flour
2 teaspoons baking powder
1/3 cup crushed/pureed pineapple (not strained, plenty of juice)
2-4 tablespoons rum
This recipe is for 12 cupcakes so begin by lining a cupcake tin with paper liners and preheating the oven to 180 degrees celsius.
In a large bowl beat together the butter and the coconut cream. Add the sugar and continue beating until creamy. Then add the eggs, just one at a time, and beat well.
Sift in half of the flour and mix. Then add the pineapple and rum (or more coconut cream or pineapple juice if you don't want to use rum).sift in the last of the flour and the baking powder and mix really well.
Spoon the mixture into the lined tin and bake for about 25 minutes, until a skewer inserted into the centre comes out clean. Remove them from the oven, let them cool for 5 minutes and then remove them from the tin to let them finish cooling.
Pineapple Coconut Frosting
200 grams shortening or butter
50 grams coconut cream
50 grams pineapple puree
2-3 cups icing sugar
1 tablespoon rum (optional)
When the cupcakes are completely cool it is time to make the frosting. It's basically a buttercream frosting so begin by beating the butter until it is creamy. Add the coconut cream and rum (again, it's optional) and beat some more. Then begin to sift in the icing sugar about a half cup at a time and beat until you have the right consistency for piping.
75 grams butter
75 grams thick coconut milk/cream
1/2 cup caster sugar (maybe less because pineapple is sweet?
2 eggs
1 cup flour
2 teaspoons baking powder
1/3 cup crushed/pureed pineapple (not strained, plenty of juice)
2-4 tablespoons rum
This recipe is for 12 cupcakes so begin by lining a cupcake tin with paper liners and preheating the oven to 180 degrees celsius.
In a large bowl beat together the butter and the coconut cream. Add the sugar and continue beating until creamy. Then add the eggs, just one at a time, and beat well.
Sift in half of the flour and mix. Then add the pineapple and rum (or more coconut cream or pineapple juice if you don't want to use rum).sift in the last of the flour and the baking powder and mix really well.
Spoon the mixture into the lined tin and bake for about 25 minutes, until a skewer inserted into the centre comes out clean. Remove them from the oven, let them cool for 5 minutes and then remove them from the tin to let them finish cooling.
Pineapple Coconut Frosting
200 grams shortening or butter
50 grams coconut cream
50 grams pineapple puree
2-3 cups icing sugar
1 tablespoon rum (optional)
When the cupcakes are completely cool it is time to make the frosting. It's basically a buttercream frosting so begin by beating the butter until it is creamy. Add the coconut cream and rum (again, it's optional) and beat some more. Then begin to sift in the icing sugar about a half cup at a time and beat until you have the right consistency for piping.
I got a chuckle out of #3. These muffins sound delicious. I am going shopping today and am going to pick up some coconut milk and give these a try :)
ReplyDeleteThanks for all of your comments! I have just finished handing out the cupcake-love and they were so well received - the cupcakes had the perfect texture and the dried pineapple was really yummy too. I hope they work out for you!
DeleteThose cupcakes look so good! And thanks so much for the award, that's so sweet of you to think of me!
ReplyDeleteThank you so much for taking the time to link up to Foodie Friday!
ReplyDeleteHi Jamie, completely agree with your mum in number 4. Suicide it must of been.
ReplyDeleteYou must know the only good cat/dog is a d... cat/dog. Miss you!
thanks for linking this in. Have a super week.
ReplyDelete