Do you like pina coladas? And getting caught in the rain? Well I love pina coladas, and I don’t mind the rain, which is all very lucky because lately I have been inundated with both rain and pina colada cupcakes!
As you may have seen in my Fairy Floss Cupcake post, this week I celebrated my birthday. I LOVE birthdays. I also don’t mind making my own birthday cake. Last year I attempted a gravity defying M&M cake.
As a child I was always disappointed that my birthday was in the middle of winter and I couldn’t have a party at the waterslide park. As more and more birthdays have gone by I have grown out of my desire to go to the waterslide park but I still miss those long summer days by the time late June comes around.
So this year, to bring back that summer feeling I thought I would celebrate my birthday with Pina Colada Cupcakes. I love a pina colada cocktail on a summer holiday. I love cupcakes. And this is a winning combination.
And then that summer feeling hit me again when I mixed the Malibu rum and coconut milk into the mixture. I suddenly caught that pina colada aroma and really wanted to be sitting by a resort pool, perhaps somewhere in Thailand.
These cupcakes really do taste like a pina colada but please don’t forget that they do contain alcohol. While baking the cupcakes does cook off some of the alcohol, apparently about 35% remains. And remember there is Malibu in the frosting too and it is not cooked at all. If you wanted, you could try using coconut essence in the cupcake batter and frosting instead of the Malibu. If you do, you will need to increase the liquid in each and I would suggest you do this by adding more coconut milk to replace the volume of Malibu.
- 1⅔ cup plain flour, sifted
- ½ teaspoon baking powder, sifted
- ¼ teaspoon baking soda, sifted
- pinch salt
- 125g unsalted butter, melted
- 1 cup brown sugar
- 1 egg
- 1 cup crushed pineapple, drained
- ½ cup coconut milk
- ¼ cup coconut rum
- 1 teaspoons vanilla extract
- 125 grams butter
- 250 grams cream cheese
- 3-4 cups icing sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoon coconut milk
- 2 tablespoons coconut rum
- pinch salt
- coconut flakes to serve
- Turn the oven on to 180 degrees C (fan-forced). Place cupcake liners in 12 cup muffin tin.
- Place the flour, baking powder, baking soda and salt in a bowl.
- Melt the butter in a microwave safe bowl in the microwave.
- Add the sugar to the butter and stir to combine. They sugar will not dissolve completely.
- Add the egg, pineapple, coconut milk, coconut rum and vanilla extract to the sugar mixture and stir to combine.
- Then gradually mix the dry ingredients into the wet ingredients until well combined. Do not over mix.
- Fill the cupcake liners to ⅔ full.
- Bake for approximately 20 minutes. Cupcakes are baked when a skewer inserted in the middle comes out clean.
- Cool cupcakes on a wire rack before frosting.
- Beat the butter and cream cheese in a mixer until light and fluffy
- Add icing sugar, one cup at a time until 3 cups have been added, mixing until well combined between each cup.
- Add the vanilla extract, 2 tablespoons of the coconut milk, coconut rum and salt.
- Depending on your desired consistency add the remaining one cup of icing sugar and/or one to two tablespoon of coconut milk. Adding the icing sugar will make it thicker, adding the cream will thin it out.
- Pipe or spread frosting onto cooled cupcakes. Sprinkle coconut flakes on top for flavour and decoration.
If you like this recipe why not take a look at more of my delicious cupcakes.