Silver Spoon

Pina Colada Mini Cupcakes

Pina Colada Mini Cupcakes

Recipe Submitted By: bakingmad

Try these sweet little treats.  They are a sweet, rum based cake with a refreshing coconut and pineapple taste.

Preparation Time 40 minutes
Baking Time 20 minutes
Portions Makes 24 mini cupcakes or
Skill Level Easy
Average Rating 0 stars
 

Pina Colada Mini Cupcakes Ingredients

100 ml White Rum
170 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
4 Pineapple Rings chopped into small pieces
40 grams Unsalted Butter softened
120 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
1.50 tsp Baking Powder
1 Free Range Eggs large Free Range Eggs
120 ml Coconut Milk
0.50 tsp Vanilla Extract (Nielsen Massey) Vanilla Extract (Nielsen Massey)
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Additional Ingredients

80 grams Unsalted Butter sortened
250 grams Icing Sugar (Silver Spoon) Icing Sugar (Silver Spoon)
4 tsp Coconut Milk
4 tsp White Rum
Pineapple Pieces to decorate
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Plain White Flour (Allinson Nature Friendly)
  • Free Range Eggs
  • Vanilla Extract (Nielsen Massey)
  • Icing Sugar (Silver Spoon)

How to make Pina Colada Mini Cupcakes

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  1. Preheat the oven to 170°C / Gas 3 and place cupcake cases in a mini cupcake or muffin tin. method tip
  2. Place the white rum and 30g sugar into a small saucepan and bring to the boil until the liquid has reduced by half, then set aside to cool. Add the chopped pineapple and leave to soak for about 30 minutes.
  3. Place the butter, flour, remaining sugar and baking powder into a large bowl and using a hand held or freestanding electric mixer, slowly mix together until it resembles breadcrumbs.
  4. Mix together the egg, coconut milk and vanilla extract in a jug then gradually add to the bowl, mix thoroughly.
  5. Drain the pineapple from the rum & sugar mixture, saving the liquid. Place a few pieces of pineapple into the bottom of each cupcake case then spoon batter on top until the case is 2/3 full.
  6. Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean. When the cakes are still warm spoon over about 1 tspn of reserved rum & sugar reduction. method tip
  7. To make the frosting mix together the butter and icing sugar until it resembles breadcrumbs in texture, then add the coconut milk and remaining rum reduction and mix on a high speed until the frosting is soft and fluffy.
  8. Decorated the cupcakes with frosting using either a piping bag or palette knife and finish with a chunk of pineapple.
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