Sunday, 1 March 2015

Pina Colada Cupcakes


Pina Colada Cupcakes

These cupcakes are potentially the most exotic specimens I've made ever. When I choose a cupcake, I don't normally pick anything coconutty or pineappley, however I was pleasantly surprised by these. When you have so many flavours going on, I think it's important to show what's on the inside, on the outside (famous words by Mary Berry I think??) Hence the bits of fruit and coconut chunks. As well as this, to show the cocktail get-up, you can't show these beautiful cupcakes off without a straw and a bit of bling. Of course if you're going to keep these to yourself, the get-up is not necessary ;) Additionally, if you want to add actual rum or other alcohol to this recipe, I ain't gonna judge (I just thought non-alcoholic cake would be more acceptable eat at tea time!)



For the cupcakes:
6 oz / 150g caster sugar
6 oz / 150g margarine
6 oz/ 150g self-raising flour
3 eggs
2 oz / 50g desiccated coconut
2 tablespoons coconut cream
1 teaspoon rum essence
1 tablespoon pineapple juice (use excess from the can you will use)
1oz / 25g dried pineapple

For the Filling:
200g tin pineapple ( drained +1-2 tablespoons of the juice)
2 tablespoon caster sugar
2 teaspoon corn starch

For the Buttercream and Topping:
8oz / 200g icing sugar
4 oz / 100g unsalted butter (softened)
2 tablespoon coconut cream
1 tablespoon milk
-desiccated coconut
-fresh pineapple chunks, glacé cherries, fresh coconut, straws, edible glitter
*cocktail sticks

1) Preheat oven to 180°C / Gas 4. Line a muffin tin with muffin cases and set aside.

2) Make the Cupcakes: Cream margarine, sugar, coconut cream, rum essence and pineapple juice together until pale and fluffy. Beat the eggs in a separate bowl. Add a bit of egg and sieve a little of the flour into the creamed butter-sugar mixture at a time, mixing well after each addition. In the last addition of flour, add the desiccated coconut. Chop the dried pineapple into small pieces and stir through the cake batter.

3) Spoon the mixture evenly into the muffin cases and bake in the preheated oven for 20-25 minutes or until golden, springy to the touch and an inserted skewer comes out clean. Allow to cool on a wire rack.

4) Meanwhile make the Pineapple Filling: Put the pineapple, juice, sugar and corn starch into a saucepan and bring to a boil. Turn down the heat to a simmer and keep on the heat until thickened. Mash the pineapple chunks to create a smoother texture. Allow to cool.

5) Make a small hole in the middle of the cupcakes (perhaps an apple corer would be useful for this). Pipe or spoon the pineapple puree into the hollows made.

6) Make the Buttercream: Cream the butter, milk and coconut cream together to soften. Gradually sieve in the icing sugar and cream after each addition, continuing to mix until light and spreadable. Spread or pipe onto the cupcakes and decorate with desiccated coconut and edible glitter if desired. To create the cocktail get-up push pineapple chunks and glacé cherries onto the cocktail sticks and push into the cupcakes. Trim the straws to fit the cakes and push into the sponge, alongside the cocktail stick. Place a bit of fresh coconut onto the cakes wherever there's space after you've adhered them with everything else. Enjoy alongside some real alcohol.