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Cook Time
-
Total Time
-
Yield
12 servings
Ingredients
The Cupcakes
2 ½ cups caster sugar (280 g)
¾ cup butter (200 g), melted
2 eggs
½ cup coconut milk (100 mL), malibu preferred
2 tablespoons pineapple juice
2 tablespoons coconut cream
2 cups plain flour (240 g)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 pinch salt
The Topping
3 ½ cups icing sugar (450 g)
1 cup butter (250 g)
¼ cup double cream (60 mL)
1 tablespoon coconut rum
1 tablespoon pineapple juice
Nutrition Info
Calories 615
Fat 32g
Carbs 78g
Fiber 0g
Sugar 60g
Protein 4g
How to Make It
1. Step
Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).
2. Step
Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.
3. Step
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.
4. Step
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).
5. Step
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.
6. Step
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.
