Another of the cocktail inspired cupcakes from my parents Silver Wedding Anniversary party. Pina Colada is my favourite cocktail, so this one just had to make an appearance!
For the sponge:
200ml pineapple juice
125g unsalted butter
330g self raising flour
240g caster sugar
1.5 tsp baking powder
2 large eggs
75g dessicated coconut
For the frosting:
60g unsalted butter
250g icing sugar
Few drops yellow food colouring
Cocktail umbrellas to decorate
Preheat your oven to 180c and line a muffin tray with cases.
In a small saucepan, mix the butter and pineapple juice over a medium heat, until the butter has completely melted.
Remove from the heat and leave to cool for a couple of minutes.
In a large mixing bowl, mix the eggs and sugar, beating well.
Add the pineapple mixture to the bowl and stir until just combined.
Now, sift the flour and baking powder into the bowl and fold into the mixture, before stirring in the dessicated coconut and Malibu.
Spoon into the cases and bake for 20-25 minutes, until springy to the touch and a skewer inserted in the middle of a cake comes out clean. Leave to cool on a wire rack.
To make the frosting, cream the butter and half of the icing sugar together in a bowl. Add the Malibu and food colouring and mix in well before stirring in the remaining icing sugar.
Pipe the frosting onto the cupcakes and add a cocktail umbrella to decorate.