Piña Colada Cupcakes
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2 ½ cups caster sugar (280 g)
¾ cup butter (200 g), melted
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
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
How to Make It
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.
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