Just a wee quickie Friday lunchtime post to share a recipe for some truly delicious Piña Colada cupcakes. Like Sunday’s pulled pork recipe, this comes from Kirsty, who has mega skills in the kitchen.

Piña Colada cupcakes

Ingredients you’ll need: 6oz caster sugar, 6oz stork, 6oz self raising flour, 3 eggs and 1oz dessicated coconut

Process

1. Beat the stork until creamy, add the sugar and beat until white-ish in colour (this should take about 1 minute)
2. Sift flour over top, crack eggs into the mixture and beat until just combined
3. Bake at 180 degrees for about 20 mins or until cake tops are golden and they spring back when touched

Coconut butter icing

Ingredients you’ll need: 10oz icing sugar, 5oz butter (ideally hard block butter), 1oz desiccated coconut and a can of cold coconut milk

Process

1. Stir butter and icing sugar together until combined, then whisk until light and smooth
2. Open a cold can of coconut milk (needs to be cold so coconut oil and cream separate in the tin). Spoon out the white thick coconut cream, leaving the coconut oil behind, and add approx 1-2 tablespoon to taste
3. Stir in desiccated coconut

Decorate the cakes with icing and place a pineapple chunk on top (first blot off excess juice with kitchen roll first so icing does not run under pineapple chunk).  Cut straws and place in top of cake to give the cocktail effect.

Enjoy!