Piña Colada Cupcakes

Piña Colada Cupcakes

3.5(104)

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Cook Time
-
Total Time
-
Yield
12 servings

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.
7. Step
Enjoy!

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