I’m quite excited today not just because it’s the start of another weekend but for many more reasons which I will divulge later on. For now I would like to share with you a truly amazing recipe for cupcakes. These are the Pina Colada Cupcakes..Oops I meant Virgin Pina Colada Cupcakes.
It’s the last month to bask in the warmth of the sun and I’d better make most of it. Being more of a beach person which is rather ironical considering the fact that I’m scared of water. I can swim, but I still am respectful of the ocean. 😉 Anyways, this year has been different and I haven’t had the opportunity to unwind on a white sandy beach with a drink in my hand gazing at the beautiful sunset. Sigh!
I cannot allow this to bring me down. I have had the happiest childhood memories incidentally of them being in summer. Well, If thou cannot go to the beach, thou shall bring the beach at home. If not the beach, at least the experience. 🙂
I have achieved what I was looking for with these virgin pina colada cupcakes! Everyone loved these and I would be lying to say that they were not DE-LI-CIOUS!!!!!! That’s how one of my friends described it. 😉
Before I get to the recipe I’d like to say that ideally I would have loved to use a coconut frosting. Why did I not?
I was under the impression I definitely had enough coconut cream and desiccated coconut at home, which I later found out I didn’t. Humph!… I didn’t have the time to take a trip to the grocery store and so I just improvised and went with what I had.
Makes 12 cupcakes
100 g Butter, softened
125 g caster sugar
125 ml coconut cream/milk
150 g + 1 tbsp all purpose flour
2 tsp baking powder
1 tsp Cornflour
100 g pineapples, chopped
Mascarpone Frosting :
Mascarpone Cheese 125 g
Heavy Cream 100 ml (optional)
Icing Sugar 40 g
1 tsp Ground Cinnamon, optional
12 cubes of pineapple for garnishing, optional
Preheat the oven to 190 C. Line a muffin tray with cupcake liners.
Sift the flour, baking powder and cornflour and keep aside. Sift 1 tbsp of flour over the chopped pineapples and keep aside.
Cream butter and sugar with an electric beater until combined. Add the eggs and beat until light and fluffy.
Add coconut cream/ milk and beat until combined.
Add the sifted flour and beat until just combined. Do not overbeat.
Fold in the chopped pineapple and spoon the batter into the cupcake liners until 3/4 full.
Bake for 20 minutes or until toothpick inserted comes out clean.
Remove the cupcakes from the oven and cool completely before frosting.
It’s really easy and fun to convert them to Pina Colada Cupcakes as well!
While the cupcakes are still warm, pierce several holes the cupcakes using a toothpick. Now drizzle over some coconut-flavored rum. Voila!
Beat the whipped cream until it holds stiff peaks.
Beat the mascarpone and half of the sugar until soft and creamy. Taste and add more sugar as desired.
Fold the whipping cream into the mascarpone cheese and beat until well incorporated, for a few seconds only.
Now pipe the frosting in your piping bag and decorate the cupcakes as you please.
I’m sure these would turn out good as vegan cupcakes by eliminating butter and eggs and adding pureed pineapple and a dash vinegar. Will try it out soon!