Name: Piña colada cupcakes
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 90 gram butter, softened; 1 teaspoon vanilla extract; 2 tablespoon coconut liqueur; 1/2 cup (110g) caster (superfine) sugar; 2 eggs; 1 cup (150g) self-raising flour; 2 tablespoon coconut cream; 440 gram canned crushed pineapple in juice, drained; shredded coconut; Coconut cream cheese frosting; 60 gram butter, softened; 90 gram cream cheese, softened; 1/4 cup (60ml) coconut liqueur; 2 1/2 cup (400g) icing (confectioners') sugar; green food colouring

Piña colada cupcakes

Do you like Piña colada? Get creative in the kitchen this weekend and surprise guests with these creamy and fruity piña colada cupcakes- simply divine!

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Makes 12

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

90 gram butter, softened

1 teaspoon vanilla extract

2 tablespoon coconut liqueur

1/2 cup (110g) caster (superfine) sugar

2 eggs

1 cup (150g) self-raising flour

2 tablespoon coconut cream

440 gram canned crushed pineapple in juice, drained

shredded coconut

Coconut cream cheese frosting

60 gram butter, softened

90 gram cream cheese, softened

1/4 cup (60ml) coconut liqueur

2 1/2 cup (400g) icing (confectioners’) sugar

green food colouring

Method

1.Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.

2.Bake about 25 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.

3.Make coconut cream cheese frosting: Beat butter, cream cheese and liqueur in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted sugar. Divide frosting into 4 small bowls; tint three bowls of frosting pale, light and medium green using food colouring. Leave the remaining bowl plain.

4.Pipe each frosting onto 3 cakes. Top with shredded coconut.

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