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 unusual recipes, including a whole section on Halloween cakes which I’m kicking myself for not trying in time. But alcohol cakes? I’m down.
Ah, cupcakes, those adorable little treats that never fail to bring a smile to our faces. But let’s shake things up a bit, shall we? I stumbled across this recipe for Pina Colada cupcakes the other day, and honestly, it was like a lightbulb moment. Who says cupcakes have to stick to the tried-and-tested? Booze Cake here I come.
Imagine biting into a cloud of coconut-flavored sponge, with a cheeky pineapple core that just bursts with flavor. And the frosting? A dreamy, creamy whisper of coconut and rum flavor (shh, we can keep it our little secret or go for the mocktail version for the kiddos). It’s like a holiday in a cupcake form – and let’s be honest, who couldn’t use a mini escape these days?
But why stop at Pina Colada? The world of quirky cupcakes is vast and wonderfully bizarre. Ever thought of a lavender-infused cupcake topped with honey frosting? Or how about blending the salty-sweet magic of bacon with maple syrup into a cupcake that breakfast dreams are made of?
Baking these unusual cupcakes isn’t just a treat for the taste buds; it’s an adventure. And when the kids see (and taste!) these whimsical creations, their reactions are absolutely priceless. Cupcake day suddenly got a whole lot more exciting, didn’t it?
Pina Colada Cupcakes
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
Frosting:
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! 🙂
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Carrot and Coriander Fritters
Vegan Carrot Cake Bars
Pink Lemonade Cocktail