I tried these Pina Colada Cupcakes from the book 'Make Bake Cupcake'. It's a book that's totally up my street (being that it has a whole section on boozy cakes) and although I initially thought 'here's yet another book about cupcakes' it has some really unusual recipes in, included a whole section on halloween cakes which I'm kicking myself for not trying in time.
To make 12 Pina Colada Cupcakes:
You will need:
190g plain flour
1 and a half tsp baking powder
1/4 tsp salt
115g unsalted butter
200g caster sugar
2 large eggs
2 tbsp white rum ...or you know 4..6
125 ml milk
85g canned pineapple drained and crushed
60g desiccated coconut
4 large egg whites
200g granulated sugar
1/4 tbsp cream of tartar
1 tbsp coconut extract
2 tbsp coconut creame
1, Preheat over to 180c and line a 12 hole cupcake tine with paper cases
2, Sift together the flour, baking powder and salt in a bowl. Put the butter and caster sugar into a separate bowl and beat until pale and fluffy. Add the eggs, one at a time, beating after each addition. Add the rum, milk and half of the flour mixture, and beat until combined. Add the remaining flour mixture and mix. Stir in the pineapple
3, Spoon the batter into the paper cases and bake in the oven for 20mins, until risen and golden. Leave to cool in the tin for 1-2 mins, then transfer to a wire rack to cool completely.
4, To make the frosting, put the egg whites, granulated sugar and cream of tartar in a heatproof bowl set over a saucepan of gently simmering water and whilst until the sugar has completely dissolved. Remove from the heat and whisk the mixture for 4-5 minutes or until it holds stiff peaks. Add the coconut extract and coconut cream and stir until just combined. Spoon the frosting into a pipping bag fitted with a star-shaped tip and pipe onto the cupcakes.
5, sprinkle with desiccated coconut, done! :)