Hello readers, my name is Kat and I run a blog called The Baking Explorer. I write about my baking exploits, which includes trying out new recipes and baking techniques, creating my own recipes, and reviewing baking products and events. I am so pleased to step in and cover for Michelle while she is off on such a fabulous holiday! (Of which I am not jealous at all…!)
I decided to make piña colada cupcakes for this guest post because they’re so summery and tropical. Perfect for this time of year! I recently had a frozen piña at a food festival and those flavours; pineapple, coconut and rum…so delicious and refreshing! I absolutely love cocktails, and I absolutely love cupcakes, so combining the two is the ideal match.
I started by creaming together 175g butter and 175g caster sugar together. I then added 3 eggs, 2 tbsp coconut cream and 2 tbsp Malibu and mixed well.
You can use any kind of rum you want, but Malibu is my favourite and it has coconut flavour in it too, yummy! Coconut cream is amazing stuff too, you can find it in the ‘specialist ingredient’ section in large supermarkets. With the Thai spices and other more unusual ingredients. I used the leftover coconut cream to pour on fruit and ice cream, it’s a great low fat non-dairy alternative to regular cow’s milk cream.
I patted dry four rings of pineapple with kitchen towel, then cut them up into small wedges and mixed them into the batter. Finally I added 225g self-raising flour and folded in.
I baked the cupcakes on 180C/350F/Gas Mark 4 for around 20-25 minutes until golden brown. I was worried about the pineapple pieces sinking to the bottom, but they didn’t at all and were perfectly distributed throughout each cupcake. I was really pleased as fruit can be so tricky to bake with!
To make the buttercream I mixed 100g butter, 40g cream cheese, 2 tbsp Malibu and ½ tbsp of coconut cream. I then added 400g icing sugar. I used desiccated coconut, glace cherries, fresh pineapple and cocktail umbrellas to decorate the cupcakes!
I decided to do four different designs to decorate the cupcakes. For the first cupcake I used a palette knife to cover the cupcake, then dipped the edges in the desiccated coconut, swirled on more buttercream and added a wedge of pineapple and a glace cherry. For the second I did a simple swirl, stuck in a cocktail umbrella and sprinkled on some desiccated coconut. I decorated the third cupcake by smoothing on some buttercream, dipping the edges in desiccated coconut, and finally adding a wedge of pineapple and a cocktail umbrella. For the final cupcake I swirled on some buttercream and added a glace cherry and cocktail umbrella.
I hope I’ve given you some great idea on how to decorate the cupcakes, but you can decorate the cupcakes any way you want. Although, I highly recommend the cocktail umbrellas as they are so much fun! They are now stuck all over my office after my colleagues made short work of the cupcakes!