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Piña Colada Cupcakes

The Scran Line

Piña coladas are sweet as cocktails, but even sweeter in cupcake form.

Recipe

Ingredients

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of coconut milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Fresh Pineapple (sliced and cut into wedges as demonstrated)
  • Shredded coconut (toasted)
  • 24 Maraschino Cherries
  • 2 tablespoons rum (optional)
  • Frosting
  • 1 batch of fluffy vanilla buttercream frosting (recipe on www.thescranline.com)
  • 2 tablespoons rum (you may use rum essence or coconut essence instead.)

Let's get Cooking...

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next, add coconut milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with shredded coconut. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  6. To prepare your grilled pineapple, simply cut your pineapple in half. Slice 1 centimeter thick slice from it and cut into 8 wedges per slice, Grill on a griddle for about 3 min on each side on high heat. Set aside to cool completely.
  7. To prepare your buttercream frosting. Add rum and mix until well combined.
  8. To decorate your cupcakes fit the end of a piping bag with a round tip and frost your cupcakes in a swirl. Add a pineapple wedge on the side, a cherry on top and decorate with some paper straws and a fancy little cocktail umbrella!