If you like piña coladas

Then I am pretty sure these piña colada cupcakes will go down well. A friend recently invited me over for a girls’ night and I wanted to make something fun and summery with flavours that I hadn’t used in baking before. These are also a great example of how small touches and simple decoration can make your cakes look that little bit more professional and impressive.

As with all the recipes on my blog, these cupcakes are a combination of advice from my mum and various methods and ingredients that I have found in different places – in this case I combined Mary Berry’s cupcake recipe with ideas from Pinterest, and looked to Cupcake Jemma (I’m obsessed with her YouTube channel) for quantities and which specific ingredients to use for the pineapple and coconut goodness.

Ingredients
100g softened butter
150g self-raising flower
150g caster sugar
3 tablespoons coconut milk
25g desiccated coconut
2 large eggs

For the icing
100g softened butter
225g sifted icing sugar
3 tablespoons Malibu (or coconut milk if you prefer)

For the pineapple sauce
300g pineapple (around three quarters of a pineapple)
2 tablespoons sugar

Method
1) Preheat the oven to 180oc/Fan1600c/Gas 4 and line a 12 hole muff tin.

2) To make the pineapple sauce: cut your pineapple into small chunks, making sure to remove all the skin and the core. Blend in a food processor until the pineapple has formed a liquid consistency. Transfer into a saucepan and add the sugar, then bring to the boil, stirring continually. After that, simmer for 10 minutes. Note – some recipes use 1 tbsp arrowroot powder mixed with 3 tbsps water here in order to thicken the pineapple sauce but I left this out as I didn’t want to make a jelly. Instead I wanted a consistency that would allow me to to put a blob of pineapple on the cake before icing and also left me some to drizzle on top.

3) Very simply put all the ingredients together in a large mixing bowl and either beat with a wooden spoon or blend for around 2 minutes until the mixture is smooth.

4) Transfer the mixture into the baking cases and pop in the oven for 20-25 minutes, or until the cake springs back up if you push it with your finger, or when a skewer comes out clean.

5) Once the cakes have cooled, you can decorate away! First transfer the pineapple sauce into a piping bag and cut off just enough to let the sauce out. Put a blob on each cupcake.
Note – other recipes cut out the centre of the cupcakes and fill them with pineapple sauce but I’m not a massive fan of this in a cupcake. If you’re the same then adding a little underneath the icing still gives a lovely pineapple flavour and the tanginess compliments the buttercream really well.

5) I used a 9 star closed nozzle for the swirl on these cupcakes. Pop the buttercream into a piping bag, making sure to shake out any air bubbles and twisting the bag at the top. Swirl the buttercream on top of the pineapple sauce. Finally, use the remaining pineapple sauce to drizzle over the top of the cupcakes.

When it comes to decorating I like to think of something creative even if it is really simple and I often scroll through Pinterest to look for inspiration, combining bits I like. So have fun decorating things however you like! Here I used the remainder of the pineapple and cut 12 small triangles. I then used 1 paper straw and cut it into smaller pieces – these are available everywhere now for around £1 for 12 and they can be used in so many different ways to decorate cakes. Enjoy! Em x

 

 

 

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