Pina Colada Boozy Cupcakes

Pina Colada Boozy Cupcakes

By Judith Stone

Cupcakes aren't just for the kids you know, and these boozy pina colada cupcakes prove that point rather well. The rum helps keep the cake moist while giving it a rich and warming taste to counter the sweet and slightly sharp pineapple - delicious!

Pina Colada Cupcakes

Makes 12 cupcakes

For the cake:

300 g (2 � cups) flour

230 g (1 cup) soft butter

220 g (8 oz) sugar

4 eggs

235 ml (1 cup) milk

2 tsp baking powder

40 ml (1 � fl. oz) dark rum

140 g (5 oz) pineapple, cut into small pieces

For the frosting:

230 g (1 cup) soft butter

115 ml (� cup) milk

1 tsp of vanilla extract

580 g (20 oz) icing sugar

100 g (4 oz) dried coconut, plus more for sprinkling

Optional splash of rum

Method

Preheat the oven to 180�C/350�F/gas mark 4. Line muffin pans with 24 paper liners. Mix flour and baking powder in a bowl. In another bowl, mix the rum and milk. Beat the butter in a large bowl with a mixer until creamy. Gradually add the sugar while beating and mix until well combined and fluffy. Beat in the eggs one at a time, fully incorporating each.

While continuing to beat, add 1/3 of the flour mixture to the butter, followed by half the milk mixture. Incorporate fully, then add another 1/3 of the flour and the remaining milk. Fully mix, then add and incorporate the remaining flour. Drop three to five pineapple chunks into each paper liner, then fill 2/3 full with the batter. Bake for 20 to 25 minutes, until golden. Cool for 15 minutes in the pan, then finish cooling on a wire rack.

For the frosting, beat the butter, half the sugar, milk, and vanilla on medium speed until creamy and fully incorporated. Add the remaining sugar slowly while beating until the mixture is fluffy. If you're feeling particularly debaucherous, try adding a splash of rum to the frosting too. Careful not to add too much though otherwise it will become too runny (you can always dry it out by adding a little more sugar so don't panic if you're a little heavy handed!) Fold in the dried coconut. Ice the cooled cupcakes, top with the extra coconut, and serve to your guests (and if you don't have any guests, then you'll have to eat them yourself!)

Judith Stone is an English catering manager, food writer and blogger. This recipe was taken from her book " Cupcake recipes - How to bake cup cakes and fairy cakes Like A Pro!" available on Amazon. Check out her blog at Judith Stone Recipes

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Image source: Google. Image doesn't necessarily represent the above recipe but is a similarity.