Pina Colada Cupcakes

Just found this recipe and haven't had a chance to try it out yet but still thought it best to share this as the picture just looks so delicious! And how could you go wrong with a cocktail inspired cupcake!! I'm going to give this recipe a go for sure - let me know if you beat me to it, would love to know how yummy they are.


Pina Colada Cupcakes
Makes 12

Ingredients
2 eggs
fresh whipping cream
1/4 tsp of vanilla essence
3/4 C caster sugar
4 pineapple rings, chopped
1 1/4 C standard flour
1 1/2 tsp baking powder
pinch of salt

Frosting
This makes enough frosting to cover 12 cupcakes if spreading it on with a knife. Make twice the amount if piping.

50 grams softened butter
1 Tbs Malibu
1 C icing sugar

Method
Break eggs into a cup measure and fill to the top with cream.
Pour into a large mixing bowl and beat on high with electric beaters for 1 minute.
Add vanilla essence and caster sugar.
Beat for another 3 minutes.
Stir in the chopped pineapple. (You could try adding in coconut essence or syrup from the tin of pineapple into the batter to strengthen the taste.)
Sift in standard flour, baking powder and a pinch of salt.
Fold to combine taking care not to over mix.
Spoon into 12 cupcake cases (you can make a few extra if the cases are over 3/4 full).
Bake for about 15-18 minutes at 180 degrees Celsius until a skewer comes out clean.
Remove from tins (they can be quite fragile for a few minutes after baking) and cool on wire racks.
To make frosting, whip the butter until light and fluffy using an electric beater. Slowly whisk in half the icing sugar. Add Malibu and whisk well. Keep whisking in small amounts of icing sugar until you get a good fluffy frosting.

Decorated with some dessicated coconut and yellow sugar.