I finally got around to making cupcakes this week – actually it’s the first time since Abby was born, which is not good enough!
Being summer, I thought a cocktail-inspired cupcake was in order, so I came up with the Pina Colada Cupcake. It has chunks of pineapple baked into it and topped with buttercream laced with Malibu.
The recipe is once again based on the awesome Scout’s Cupcake, tweaked for this variation.
Pina Colada Cupcakes
- 2 eggs
- fresh whipping cream
- 1/4 tsp of vanilla essence
- 3/4 C caster sugar
- 4 pineapple rings, chopped
- 1 1/4 C standard flour
- 1 1/2 tsp baking powder
- pinch of salt
This makes enough frosting to cover 12 cupcakes if spreading it on with a knife. Make twice the amount if piping.
- 50 grams softened butter
- 1 Tbs Malibu
- 1 C icing sugar
- Break eggs into a cup measure and fill to the top with cream.
- Pour into a large mixing bowl and beat on high with electric beaters for 1 minute.
- Add vanilla essence and caster sugar.
- Beat for another 3 minutes.
- Stir in the chopped pineapple. (You could try adding in coconut essence or syrup from the tin of pineapple into the batter to strengthen the taste.)
- Sift in standard flour, baking powder and a pinch of salt.
- Fold to combine taking care not to over mix.
- Spoon into 12 cupcake cases (you can make a few extra if the cases are over 3/4 full).
- Bake for about 15-18 minutes at 180 degrees Celcius until a skewer comes out clean.
- Remove from tins (they can be quite fragile for a few minutes after baking) and cool on wire racks.
To make frosting, whip the butter until light and fluffy using an electric beater. Slowly whisk in half the icicing sugar. Add Malibu and whisk well. Keep whisking in small amounts of icing sugar until you get a good fluffy frosting.
I decorated mine with some dessicated coconut and yellow sugar.