Piña Colada Cupcakes

Name: Piña Colada Cupcakes
Yield: 12
Ingredients: 2 ½ cups caster sugar; ¾ cup butter, melted; 2 eggs; ½ cup coconut milk, malibu preferred; 2 tablespoons pineapple juice; 2 tablespoons coconut cream; 2 cups plain flour; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 1 pinch salt; 3 ½ cups icing sugar; 1 cup butter; ¼ cup double cream; 1 tablespoon coconut rum; 1 tablespoon pineapple juice

Recipe by Tasty from tasty.co

Drinks

Ingredients

12 servings

•

2 ½ cups caster sugar
•

¾ cup butter, melted
•

2 eggs
•

½ cup coconut milk, malibu preferred
•

2 tablespoons pineapple juice
•

2 tablespoons coconut cream
•

2 cups plain flour
•

1 teaspoon baking powder

•

1 teaspoon bicarbonate of soda
•

1 pinch salt
•

3 ½ cups icing sugar
•

1 cup butter
•

¼ cup double cream
•

1 tablespoon coconut rum
•

1 tablespoon pineapple juice

Instructions

Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).
Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.
In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add gradually to the butter and rum mixture, mixing each time.
Pour the cake batter into a jug and then pour into 12 cupcake cases, about ¾ of the way up. Bake for 15-18 minutes at 180°C (350˚F).
Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice together until thick and creamy.
Using a piping bag or zip top bag with a small corner cut off, pipe the topping onto the cupcakes and decorate with some dessicated coconut, cherries and a straw.
Enjoy!