If you like Piña Coladas and cupcakes then we have just the recipe for you! These easy-to-make cupcakes are packed full of sweet pineapple flavor in the cake and creamy coconut in the frosting to create an irresistible cocktail-themed treat.
Ingredients
PINEAPPLE CUPCAKES:
- 56 gm or ¼ cup unsalted butter
- 2 tbsps. or 25 ml flavorless oil (vegetable, canola, sunflower)
- ½ cup or 110 gm granulated white sugar
- 1 large egg
- 100 gm or ¾ cup all-purpose flour or cake flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- 1 pinch sea salt
- ¼ cup or 60 ml lukewarm milk
- ½ - 1 tsp. Amoretti® Pineapple Extract Water Soluble
COCONUT CREAM CHEESE FROSTING:
GARNISH:
- 9-10 maraschino cherries in syrup
- Toasted coconut flakes
- Fancy paper straw
- Colorful cocktail umbrellas
Directions
CUPCAKES:
- Preheat the oven to 350 F or 180 C.
- In a small bowl, measure and whisk together the flour, baking powder, baking soda and salt. Keep aside.
- In a small bowl drop in the butter and oil and whip it till light and fluffy using a hand mixer. (Double the quantities if using a stand mixer.)
- Add the sugar and whip again until creamy and light.
- Drop in the egg and mix again.
- Alternate adding the flour mix and milk into the batter and gently mix on the lowest speed.
- Scrape down the sides and use a spatula to finish mixing the batter.
- Finally add the Pineapple extract and rum (optional), and finish folding the batter.
- Bake for 18-20 minutes or until a toothpick or skewer inserted into the center of the cupcake comes out clean.
- Cool on the counter and prepare the frosting.
FROSTING:
- Whip the butter until it is light and fluffy.
- Drop in the cream cheese and whip again.
- Add powdered sugar in batches and keep whipping until the desired texture is achieved.
- Finally drop in the Toasted Coconut Cream Artisan and give a whip!
ASSEMBLY:
- Using a round tip and pastry bag, pipe the frosting on to the completely cooled cupcakes.
- Have the toasted coconut bits in a small bowl and dip the cupcake, frosting side down into it.
- Top with a maraschino cherry.
- Snip the paper straw to fit the cupcake and insert it into the frosting for a Piña Colada look.
- Finish off by sticking a cocktail umbrella on the top! Enjoy!
