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Pina colada cocktail cupcakes (2) Tried & Tested

Pina colada cocktail cupcakes

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2.833 stars based on 12 ratings

These cupcakes are flavoured with creamed coconut and lime, drizzled with pineapple juice or Malibu and finished with a cream cheese icing.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

  • 150g 5⅜ oz Butter (unsalted) softened
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range)
  • ½tsp ½tsp Baking powder
  • ½ ½ Lime zest
  • 75g 2¾ oz Coconut cream block
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour

For the icing

  • 3tbsp 3tbsp Pineapple juice or Malibu
  • 75g 2¾ oz Butter (unsalted) softened
  • 200g 7⅛ oz Cream cheese full fat
  • ½ ½ Lime zest
  • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Chocolate decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 cupcake cases.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. Grate the coconut cream and add to the mixture with the flour, fold together gently until evenly mixed.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
    • 75g 2¾ oz Coconut cream block
    • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  4. Classic mode Step 4

    Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.

  5. Classic mode Step 5

    Drizzle a little Malibu or pineapple juice over each cake.

    Ingredients for this step

    • 3tbsp 3tbsp Pineapple juice or Malibu
  6. Classic mode Step 6

    To make the icing, beat the butter and cream cheese together until smooth, then beat in the icing sugar and lime zest until smooth. Place in a piping bag with a large star shaped nozzle and pipe swirls on top of the cakes. Decorate with chocolate decorations and a little extra lime zest if liked.

    Ingredients for this step

    • 75g 2¾ oz Butter (unsalted) softened
    • 200g 7⅛ oz Cream cheese full fat
    • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • ½ ½ Lime zest