By now I must be on the beach, enjoying some free time. This post and the next ones have been programed beforehand. I hope you enjoy them and keep visiting while I’m away.
See you soon!
I know that during the summer we don’t feel like firing up the oven, but these cupcakes, with their snow-like look, are worthy of those extra degrees in our kitchens. Really.
Today’s version is from The hummingbird bakery Cupcakes and muffins book. They are kids’ friendly, but how about adding a bit of rum? Piña Colada cupcakes! Perfect for a beach or swimming pool party, don’t you think?
There you go; I told you it wasn’t such a bad idea to turn on the oven in July…
- 1 cup all-purpose flour
- A scant ¾ cup caster sugar
- 1 ½ tsp. baking powder
- A pinch of salt
- 3 tbsps. unsalted butter, at room temperature
- ½ cup coconut milk
- ½ tsp. pure vanilla extract
- 1 egg
- 9 canned pineapple rigs, chopped into small pieces
- Desiccated coconut, to decorate
- 2 cups icing sugar, sifted
- 5 tbsps. unsalted butter, at room temperature
- 2 tbsps. coconut milk
Preheat the oven to 170 ºC (325 ºF). Line a cupcake pan with paper cases.
Put the flour, sugar, baking powder, salt and butter in an electric mixer (or use a whisk) and beat on low speed until you get a sandy consistency and everything is combined.
Mix the coconut milk and vanilla extract in a separate bowl then beat into the flour mixture on medium speed until well combined.
Add the egg and beat well.
Divide the pineapple between the paper cases. Spoon the cupcake mixture on top until 2/3 full and bake for 20-25 minutes, or until golden and a skewer inserted in the center comes out clean.
Leave the cupcakes to cool slightly in the pan, the turn out onto a wire rack to cool completely.
For the coconut frosting
Beat sugar and butter together in an electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to a slower speed and slowly pour in the coconut milk. Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is very white, light and fluffy (5-10 minutes).
When the cupcakes are cold, spoon the coconut frosting on top and finish with a sprinkling of desiccated coconut.
Now, for the Piña Colada version, I will use ¼ cup of rum and ¼ cup of coconut milk for the batter, if it’s too strong, then fill the ½ cup until 2/3 with coconut milk and then add rum until it is fill.