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Pina Colada Cocktail Cupcakes

Recipe Submitted By: bakingmad

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

150 grams	Butter softened
150 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs (Happy Eggs)
0.50 tsp	Baking Powder
0.50	lime grated zest only
75 grams	Block creamed coconut
150 grams	Self Raising Flour (Allinson Nature Friendly)

3 tbsp	Pineapple juice or Malibu
75 grams	Butter
200 grams	Cream cheese full fat
0.50	lime grated zest
300 grams	Icing Sugar (Silver Spoon)
	Chocolate decorations (Silver Spoon Cake Craft)

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Set the oven to 180C/ 160C fan/ Mark 4. Line up a cup cake tray with 12 cupcake cases
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. 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
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
Drizzle a little Malibu or pineapple juice over each cake
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