Coconut and Pineapple Cupcakes

    Recipe Picture:Coconut and Pineapple Cupcakes
    1

    Coconut and Pineapple Cupcakes

    (9)
    40min


    8 people made this

    These cupcakes are like an edible Pina Colada with rum, pineapple and coconut; they are finished off with a coconut buttercream.

    Ingredients
    Serves: 12 

    • Cupcakes
    • 2 1/4 cups (280g) plain flour
    • 1 tablespoon baking powder
    • 1 cup (250ml) milk
    • 40ml dark rum
    • 230g butter, softened
    • 1/2 cup (225g) caster sugar
    • 4 eggs
    • 140g pineapple, cut into small pieces
    • Coconut Buttercream
    • 230g butter, softened
    • 1/2 cup (125ml) milk
    • 1 teaspoon vanilla essence
    • 3 1/2 cups (590g) icing sugar
    • 100g desiccated coconut, plus additional to garnish

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cupcakes: Preheat the oven to 180 degrees C. Line a cupcake tray with patty cups.
    2. Mix the flour with the baking powder in a bowl. Mix the milk and rum in a measuring cup.
    3. In a large bowl whisk the softened butter with a mixer until creamy. Gradually add the sugar and continue to whisk for 3 minutes.
    4. Add the eggs one at a time mixing well after each one.
    5. Stir in the dry ingredients 1/3 at a time alternating with the liquids. Add the pineapple.
    6. Fill the patty cups 2/3 high the bake in the oven for 20 minutes.
    7. Coconut Buttercream: Add the softened butter into the bowl of your food processor with the milk, vanilla essence and 2 cups of icing sugar. Whisk at medium speed for 3-5 minutes then gradually add the remaining icing sugar 1/2 a cup at a time.
    8. Continue to whisk for about 2 minutes then add the desiccated coconut.
    9. Keep the buttercream at room temperature or it will harden.
    10. Remove the cupcakes from the oven and completely cool. Top the cupcakes with the buttercream then dip them in desiccated coconut.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (3)

    by
    6

    This recipe is delicious and earned 19 out of 20 points in the WI cooperative section of the Gower show 2011. I altered the recipe slightly by using coconut milk and a dash of Malibu in place of milk for the butter cream and pineapple juice in place of milk in the main cake recipe. I decorated the cake with a small slice of pineapple a cocktail cherry and a cocktail umbrella to mimic an actual Pina colada drink. A huge success!!!  -  25 Sep 2011  (Review from Allrecipes UK & Ireland)

    by
    3

    Love these cupcakes, seem to run out of the kitchen!  -  20 Jan 2011  (Review from Allrecipes UK & Ireland)

    by
    1

    This recipe is perfect in every way. Came out Light and Fluffy. one point though is i used muffin cases and mixed a batch for 12, but they produced about 15 muffin sized cupcakes. Can't complain.  -  20 Nov 2012  (Review from Allrecipes UK & Ireland)

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