Recipes Cupcakes & Muffin Recipes Cupcakes Pina colada mini cupcakes Back to Cupcakes Pina colada mini cupcakes Total Time 1h 5m Prep Time 45m Bake Time 20m Serves 24 Skill Level Easy 1 Review 5 star rating Save Save this recipe Share Try these sweet little treats. They are a sweet, rum based cake with a refreshing coconut and pineapple taste. Bring holidays home this Summer! Method Preheat the oven to 170°C (fan 150°C, gas mark 3) and place 24 mini cupcake cases in a mini cupcake or muffin tin. 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. 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. Mix together the egg, coconut milk and vanilla extract in a jug then gradually add to the bowl, mix thoroughly. Drain the pineapple from the rum and sugar mixture, saving the liquid. Place a few pieces of pineapple into the bottom of each cupcake case then spoon batter the on top until the case is 2/3 full. 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 tsp of reserved rum & sugar reduction. 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. Decorated the cupcakes with frosting using either a piping bag or palette knife and finish with a chunk of pineapple. Let's Bake The easiest way to follow a recipe Boozy Bakes Reviews Pam Ridgway 14 August 2017 5 star rating Really easy to make and taste lovely. I doubled the mixture and made 12 full size muffins. Also, for a second batch I ran out of white gin so used malibu and it was just as good. Recommended. Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients For the cakes 100ml White rum 170g Unrefined golden caster sugar 4 Pineapple rings (chopped into small pieces ) 40g Butter (unsalted) (softened ) 120g Plain white flour 1.5 tsp Baking powder 1 Egg(s) (free range) (large) 120ml Coconut milk 0.5 tsp Vanilla extract For the decoration 80g Butter (unsalted) 250g Icing sugar 4 tsp Coconut milk 0 Pineapple rings (cut up to decorate ) Recipe Alternatives Peanut butter and jelly cupcakes Peanut butter and jelly cupcakes Total 50m Serves 12 Skill Easy Diet Rating No ratings yet Union Jack Cupcakes Union Jack Cupcakes Total 25m Serves 24 Skill Easy Diet Rating No ratings yet Hungry Caterpillar Cupcakes Hungry Caterpillar Cupcakes Total 35m Serves 12 Skill Easy Diet Rating No ratings yet
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