Last summer recipe

Summer is nearly over - boohoo.

But surely a pina colada cupcake would brighten up your day? This is one of my favourite recipes!

INGREDIENTS

250g self raising flour
2tsp baking powder
½ tsp baking soda
½ tsp salt
200ml coconut milk
1 tsp white rum
120g unsalted butter, softened
150g caster sugar
2 Ella Valentine eggs, room temperature
125g canned pineapple, diced and patted dry
200ml coconut milk
1tsp vanilla extract


Buttercream:

120g butter, softened
200g icing sugar, sifted
2 tbsp coconut milk

EQUIPMENT
12 hole muffin tin
12 cupcake cases

METHOD
Preheat oven to 180 degrees. Line a 12 hole muffin tin with cupcake cases.



Sift the flour, baking powder, baking soda and salt together and set aside.
Combine coconut milk and rum in a small bowl, set aside.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Fold in half the sifted flour, then half the coconut milk mixture, then the rest of the flour, followed by the remaining coconut milk.
Stir in the vanilla and fold in the pineapple.
Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean.
Place on wire racks to cool completely.


Coconut buttercream:

Cream the butter, gradually add the sugar until smooth and creamy.
Add the coconut milk and continue creaming until fully combined.
Divide the mixture so each of the 12 cupcakes can be frosted. Pipe onto the cupcakes using a piping bag and then, garnish with glace cherries, dried pineapple and cocktail umbrella.