Malibu Pina Colada Cupcakes

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Pineapple…… Coconut…… Rum…… is there a better trio for a summery cocktail?

Yes, I know it’s winter right now, and theoretically I should be eating soup, and sipping hot chocolate, but I cannot go past these little babies. Ok, so I’m in denial….Summer!!! Where are yooooouuuu????

What if we used these cocktail ingredients a little differently….. What if we used them in a cupcake!!!

Yes! Brilliant! So at Must Love Rust HQ, we are all in denial about this crappy weather, and we are looking to fill our weekends with a little sunshine. Our go-to sweet & sunny option has to be these Malibu Pina Colada Cupcakes.

They are light & fluffy, with gorgeous chunks of pineapple inside the cakes, and a creamy, slightly naughty Malibu frosting on top. The recipe doesn’t take too long to make, and cooking time is minimal. Super easy, and everyone loved them!

PINA COLADA CUPCAKES

Ingredients

3 eggs

1 ¾ cup sugar

½ tsp baking soda

2 ½ cups plain flour

1 ½ tsp baking powder

½ tsp salt

1 cup melted butter

1 vanilla bean (scrape the inside for the flavour)

¾ cup sour cream

1 ½ cups crushed pineapple (canned is fine)

 

Method

  1.  Preheat oven to 180 degrees C.
  2.  Mix flour, salt, baking soda, and baking powder and salt in a bowl & put to one side.
  3.  In a large bowl, beat the eggs and sugar with an electric mixer until slightly thickened & pale in colour. (about 2 minutes).
  4.  With your electric mixer on low, mix in the oil and vanilla until blended.
  5.  Add your pineapple and sour cream and mix together till smooth.
  6.  Add your wet mixture into the flour and gently mix until smooth.
  7.  Line a cupcake pan with 12 cupcake cases and fill about 3/4 full.
  8.  Bake in oven for about 22 minutes.
  9.  Remove from pan and cool on wire rack.
  10.  Decorate your cooled cupcakes with the Malibu Frosting.

 

Malibu Frosting

125g butter

250g cream cheese

½ cup (1 stick/8 Tablespoons) butter (cool)

8 oz. cream cheese (directly from fridge)

1 tsp coconut extract

2 tbs Malibu Rum

1kg pure icing sugar

 

Method

  1.  Using your electric mixer, blend butter & cream cheese together until smooth
  2.  Add coconut extract, Malibu, and icing sugar a little at a time, & blend until smooth.
  3.  Blend for another 2 minutes until fluffy.
  4.  With your electric mixer on low, mix in the oil and vanilla until blended.

Decorate your cupcakes with toasted coconut, maraschino cherries, or fresh pineapple and mint.

Enjoy

xx

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