scout’s cupcakes
Pina Colada Cupcakes
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.
Like eating a cocktail!
Pina Colada Cupcakes
Makes 12
Ingredients
- 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
Frosting
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
Method
- 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.
Put the lime in the coconut
I decided to be a bit adventurous this time and make coconut lime cupcakes with marshmallow icing.
The intention was to use the dessicated coconut that had been hanging around in the pantry since ages ago, but when it came to it I couldn’t find it anywhere. Maybe I’d already thrown it out because it was getting manky…
So I ended up using coconut essence, which isn’t the same, but it gave a nice subtle flavour.
We also bought a jar of Marshmallow Fluff when we were in the States a few years back. The hubby thought it was a great souvenir because it’s ‘so American’, but we didn’t really know what to do with it. Then on an episode of Good Eats, Alton Brown made some marshmallow fluff-type frosting, so that gave me another reason for baking these cupcakes.
My recipe is as follows, and as always it’s based on the basic Scout’s cupcake recipe.
Coconut Lime cupcakes with Marshmallow Fluff frosting
Coconut Lime Cupcakes with Marshmallow Fluff Frosting
Makes 24
Ingredients
- 2 eggs
- fresh whipping cream
- 1/4 teaspon of vanilla essence
- 3/4 cup caster sugar
- zest and juice of one lime
- 1/2 teaspoon coconut essence
- 1 cup of standard flour
- 1 1/2 tsp baking powder
- pinch of salt
Frosting
- 50 grams softened butter
- dash of vanilla essence
- Half jar of Marshmallow Fluff
- Icing sugar
Method
- 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.
- Add the zest, lime juice and coconut essence, and beat for about 10 seconds to combine.
- 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. Add vanilla essence and Marshmallow Fluff and whisk well. Add about 1/4 cup icing sugar, and whisk again until well combined. Keep whisking in small amounts of icing sugar until you get a good fluffy frosting. You could also add in some lemon juice for a lemony icing.
Tea Party Essentials
Tea Party Essentials
Eeee! Look at all my pretty things. Not just good to look at, but will be most useful at every tea party.
From top right going clockwise:
- Cupcakes! The recipe I swear by is one for “Scout’s Cupcakes”. It’s a gorgeous recipe that’s so simple and makes really fluffy cupcakes – the best I’ve found. I make them chocolate sometimes.
The orginal recipe is available from Taste.com.au but here is my version modified with some clarifications and suggestions:
Scouts Cupcakes- Break 2 eggs into a cup measure and fill to the top with fresh cream. (In New Zealand we only have one type of cream but overseas make sure you buy the thick stuff that can be whipped.)
- Pour into a large mixing bowl and beat on high with electric mixers for 1 minute.
- Add 1/4 teaspon of vanilla essence and 3/4 cup caster sugar.
- Beat for another 3 minutes.
- Sift in 1 cup of self raising flour (I normally use standard flour plus 1 1/2 tsp baking powder and a pinch of salt).
- Fold to combine taking care not to over mix.
- Spoon into 12 cupcake cases (or more if you have extra batter) and bake for about 12-15 minutes at 180 degrees celcius until golden and springy to the touch.
- Remove from tins straight after baking and cool on wire racks before icing.
- 3-tier cake stand to display all your goodies. This was a score from Ikea in London. I hadn’t been able to find any decent ones at home and any that I did find were hideous or really expensive. This is eagerly awaiting use!
- Pretty teacups and plates. I fell in love with these when I saw them at Farmers – they were footed, red and with polka dots! And they remind me of Alice in Wonderland. I haven’t yet used these either because I only bought them a few days ago.
- Sprinkles, and lots of them.
- A large teapot so all your guests can fill up.
- A simple, elegant and sturdy cakestand (it’s underneath the teapot in the picture) to display more cupcakes, or maybe a mega cupcake…
- The middle picture is actually an ice cream bowl, but it has cupcakes painted on it and so pretty that it can’t be left out at a tea party. I see it more as a lolly dish, maybe to put some decandent truffles into?
- Under the ice cream bowl/lolly dish is a wooden Lazy Susan. I purchased this with cake decorating in mind. This was another bargain from Ikea as cake turntables aren’t so cheap here in New Zealand.
I can’t wait for my next tea party where all these pretty powers can combine!
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