Piña Colada Cupcakes | Recipes
A new post has been due, since I haven't written one for a while, which makes me sad however my exams were a tad more important but as soon as they finished, I decided to make some cupcakes, and they tasted that good I thought I would share the recipe!!
If anyone knows me well, they will know my favourite drink would be a Piña Colada, so when I discovered this Piña colada cupcake recipe I had to give it ago. As fruit is seasonal in shops in Spain, I had to miss out or improvise with some of the ingredients but they were delicious.
Ingredients
(For the Cupcakes)
+ 300g of Plain Flour
+ 2 teaspoons of Baking Powder
+ 1 Teaspoon of Salt
+ 125g of Unsalted Butter
+ 250g Sugar
+ 2 eggs,
+ 120ml Pineapple Juice
+ 60ml of Light Rum (Or coconut cream or more pineapple juice)
(For the Icing) (For Decoration)
+ 2 egg whites, Desiccated Coconut, Chocolate, Dried Pineapple.
+ pinch of salt
+ 300g Icing Sugar
With this recipe I was able to make about 16 medium sized cupcakes.
1) Primarily, I measured out all the ingredients, and turned on the oven to 180 degrees (fan assisted). and in a medium sized bowl mixed together, the flour, baking powder & salt. In a larger mixing bowl I then mixed together the sugar with the butter, until it was soft and creamy. then slowly adding in the eggs one at a time and beaten them as I add them into the bowl.
2) After the eggs have been added, slowly beat in the flour, baking powder and salt and add the coconut. After the coconut has been mixed in, add the pineapple juice and rum.
3) Whisk together the ingredients until smooth, I used a electric whisk. I then prepared my baking trays with reusable cupcake cases. Using a wooden spoon and I then filled each cupcake case up till about 2/3 of the way.
4) Once all the cupcake cases are filled, place the baking tray into the oven for about 20 minutes, My cakes were in the oven for 21 minutes, as I know each oven varies so test them as, it gets around the 20 minute mark.
5) While the cakes are in the oven, I decided I would create the icing, so for that I separated 2 eggs, and added the egg whites into a medium sized mixing bowl. Beat the eggs till stiff, for this I used a hand whisk however a electric whisk would be alright. Then by a tablespoon at a time I added the icing sugar into the egg whites, folding it into the mixture. For my icing I added some pineapple juice the mixture to give it a bit more coloring and flavor.
6) After the Icing has been made, cover it, and set it too one side, till after the cakes have cooled. Hopefully by this time the cakes will have finished cooking. Take them out of the trays and leave them on the side to cool.
7) Once the cupcakes have cooled, use a wooden, or metal spoon to evenly spread icing onto each cupcake, and decorate with crumbs or crushed chocolate, dried coconut or pineapple.
If anyone knows me well, they will know my favourite drink would be a Piña Colada, so when I discovered this Piña colada cupcake recipe I had to give it ago. As fruit is seasonal in shops in Spain, I had to miss out or improvise with some of the ingredients but they were delicious.
(For the Cupcakes)
+ 300g of Plain Flour
+ 2 teaspoons of Baking Powder
+ 1 Teaspoon of Salt
+ 125g of Unsalted Butter
+ 250g Sugar
+ 2 eggs,
+ 120ml Pineapple Juice
+ 60ml of Light Rum (Or coconut cream or more pineapple juice)
(For the Icing) (For Decoration)
+ 2 egg whites, Desiccated Coconut, Chocolate, Dried Pineapple.
+ pinch of salt
+ 300g Icing Sugar
With this recipe I was able to make about 16 medium sized cupcakes.
1) Primarily, I measured out all the ingredients, and turned on the oven to 180 degrees (fan assisted). and in a medium sized bowl mixed together, the flour, baking powder & salt. In a larger mixing bowl I then mixed together the sugar with the butter, until it was soft and creamy. then slowly adding in the eggs one at a time and beaten them as I add them into the bowl.
2) After the eggs have been added, slowly beat in the flour, baking powder and salt and add the coconut. After the coconut has been mixed in, add the pineapple juice and rum.
3) Whisk together the ingredients until smooth, I used a electric whisk. I then prepared my baking trays with reusable cupcake cases. Using a wooden spoon and I then filled each cupcake case up till about 2/3 of the way.
4) Once all the cupcake cases are filled, place the baking tray into the oven for about 20 minutes, My cakes were in the oven for 21 minutes, as I know each oven varies so test them as, it gets around the 20 minute mark.
5) While the cakes are in the oven, I decided I would create the icing, so for that I separated 2 eggs, and added the egg whites into a medium sized mixing bowl. Beat the eggs till stiff, for this I used a hand whisk however a electric whisk would be alright. Then by a tablespoon at a time I added the icing sugar into the egg whites, folding it into the mixture. For my icing I added some pineapple juice the mixture to give it a bit more coloring and flavor.
6) After the Icing has been made, cover it, and set it too one side, till after the cakes have cooled. Hopefully by this time the cakes will have finished cooking. Take them out of the trays and leave them on the side to cool.
7) Once the cupcakes have cooled, use a wooden, or metal spoon to evenly spread icing onto each cupcake, and decorate with crumbs or crushed chocolate, dried coconut or pineapple.
