Piña Colada Cupcakes

For the cakes:

  • 280g caster sugar
  • 200g melted butter
  • 2 eggs
  • 100ml coconut rum (Malibu)
  • 2 tablespoons pineapple juice
  • 2 tablespoons coconut cream
  • 240g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • Pinch of salt

For the topping:

  • 450g icing sugar
  • 250g butter
  • 60ml double cream
  • 1 tablespoons coconut rum
  • 1 tablespoons pineapple juice


1. Whisk the melted butter and sugar together until noticeably thicker in consistency (about 3 minutes).

2. Add the eggs, coconut rum, pineapple juice and coconut cream and whisk again until combined.

3. In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add gradually to the butter and rum mixture, mixing each time.

4. Pour the cake batter into a jug and then pour into 12 cupcake cases, about 3/4 of the way up. Bake for 15-18 minutes at 180°C / 350˚ F

5. Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice together until thick and creamy.

6. Using a piping bag or zip top bag with a small corner cut off, pipe the topping onto the cupcakes and decorate with some dessicated coconut, cherries and a straw.


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