Click on the image, above to submit to Pinterest.
Piña Colada Cupcakes
Piña Colada Cupcakes is a modern British recipe for a classic cupcake with grated coconut and pineapple in the sponge base that's served topped with a lime and coconut buttercream icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Piña Colada Cupcakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish Recipes
Piña Colada Cupcakes: A British white cupcake with coconut and pineapple in the base served topped with a buttercream icing (frosting) flavoured with lime juice and grated coconut.
Ingredients:
125g butter, softened
100g caster sugar
2 eggs
125g self-raising flour
75g grated coconut
3 slices of tinned pineapple in syrup (with the syrup)
For the Topping:
100g butter, softened
200g icing sugar
1 tsp lime juice
2 tbsp grated coconut
Method:
Cream together the butter and caster sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition (add a little flour after each egg to prevent curdling).
Sift in the remaining flour, folding gently to combine. Now add the grated coconut and 5 tbsp of the pineapple syrup. Cut the pineapple rounds into 4 pieces each.
Line the wells of a 12-hole muffing tin with decorative paper cases. Spoon a layer of the cake batter into the base then sit a piece of pineapple on top. Divide the remaining batter between the cupcake cases then transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 20 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
For the icing, cream together the butter, icing sugar and lime juice until smooth and firm. Use this to ice the tops of the cooled cupcakes using a spatula or palette knife.
Lightly toast the grated coconut in a dry frying pan over medium heat until golden then turn onto a plate and set aside to cool.
Sprinkle this over the tops of the cupcakes then chill in the refrigerator for at least 1 hour before serving.
