Treats in the kitchen

Pineapple and coconut cupcakes with a rum buttercream frosting (Pina colada cupcakes)

I made this for one of my best friends, I went around to her place for the evening, got crazily drunk on rum (not the same stuff I used in the frosting) and collapsed on her sofa while watching 'The Goonies' (brillian classic 80's film!) Here's the recipe:

Pina Colada cupcakes:

Ingredients

300g plain flour

4 tsp baking powder

1/2 tsp salt

225g caster sugar

50g fresh grated coconut (able to use dessicated coconut too)

50ml vegetable oil

225ml milk

1 egg (lightly beaten)

150g canned crushed pineapple in juice, drained

Method

1. Preheat oven to 200°C/ 400°F/ Gas Mark 6. Line cupcake/ muffin tins with paper cases or grease tin.

2. Mix flour, baking powder, salt and sugar in a large bowl, stir in the coconut. In a separate bowl, mix together the oil, milk and egg. 

Add the wet ingredients to the dry ingredients and mix briefly until just combined, then stir in the drained pineapple.

3. Spoon the batter into the prepared tin, dividing evenly. Bake in the oven for 15-18 mins or until risen and golden. Cool in the tin and turn out on to a wire rack to cool further before frosting.

Frosting

Ingredients

300g icing sugar

50g unsalted butter

120g cream cheese

2 tblsp White Rum

Method

Beat the icing sugar and butter together with an electric whisk until the mixture comes together and is well mixed. Add rum and beat until mixed. Add in cream cheese in one go and beat until completely incorporated. Beat until frosting is light and fluffy. Don't overbeat (like I did) as it can become runny.

Top each cupcake with some frosting and a bit of pineapple. Lovely to have with a 'sex on the beach' cocktail or even a pina colada!