Pina Colada Cupcakes – A Tropical Delight
Category: Desserts
Yields: 12 cupcakes
These tropical Pina Colada Cupcakes are a sweet escape into paradise, combining the delicious flavors of fresh pineapple, coconut milk, and a hint of rum essence. With a light, fluffy base and a decadent coconut cream topping, these cupcakes are perfect for anyone looking to indulge in a tropical-inspired treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Pineapple | 170g |
| Rum Extract | 5g |
| All-purpose Flour | 200g |
| Unsalted Butter | 200g |
| Granulated Sugar | 200g |
| Eggs | 3 |
| Baking Powder | 3g |
| Coconut Milk | 220ml |
| Gelatin Sheets | 6g |
| Heavy Whipping Cream | 300ml |
| Powdered Sugar | 100g |
| Maraschino Cherries (or similar) | 12 |
| Pineapple for Garnish (fresh) | 2 slices |
| Fresh Mint Leaves | To taste |
| Shredded Coconut | To taste |
Instructions
Step 1: Prepare the Cupcake Batter
Start by peeling the fresh pineapple and cutting it into small cubes. You will need about 170g of pineapple for this recipe. Set it aside.
In a mixing bowl, place the softened butter and granulated sugar. Using an electric mixer, beat them together until the mixture becomes light and fluffy.
Next, add the eggs one at a time, mixing after each addition. Once well combined, sift the all-purpose flour and baking powder into the bowl and stir gently using a spatula until all ingredients are evenly incorporated.
Step 2: Pipe the Cupcake Batter
Transfer the batter into a piping bag without a nozzle. Place paper cupcake liners into a 12-cup cupcake tray. Carefully pipe the batter into the liners, filling each about two-thirds full.
Step 3: Coconut Milk Gelatin Mixture
Pour the coconut milk into a small saucepan and heat it over moderate heat. Once it’s warmed through, remove it from the heat and add the gelatin sheets, which should be soaked, squeezed dry, and dissolved into the milk. Stir gently to ensure the gelatin dissolves completely. Let this mixture cool to room temperature, then cover it with plastic wrap, ensuring it is in direct contact with the liquid. Chill the mixture in the fridge for about 1 hour to set.
Step 4: Whip the Coconut Cream
Once the coconut milk has chilled and set, it’s time to prepare the whipped cream. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Carefully fold this whipped cream into the cooled coconut milk mixture until it’s smooth and well combined.
Step 5: Chill the Coconut Cream
Cover the coconut cream mixture with plastic wrap and chill it in the fridge for another 30 minutes. This step helps firm up the cream and makes it easier to pipe.
Step 6: Assemble the Cupcakes
Once the cupcakes have cooled, carefully remove them from the tray while keeping the paper liners intact. Take a piping bag with a star nozzle and fill it with the coconut cream mixture. Pipe a generous swirl of the cream onto each cupcake.
For the finishing touches, top each cupcake with a piece of fresh pineapple, a maraschino cherry, a slice of coconut (or use dried coconut if preferred), and a sprig of fresh mint.
Tips & Variations
- Non-Alcoholic Version: If you prefer a non-alcoholic version, simply omit the rum extract and substitute with extra coconut extract or pineapple juice for enhanced flavor.
- Make-Ahead: The coconut cream can be made a day in advance and kept chilled in the fridge until ready to use.
- Decoration Ideas: To add extra flair, consider adding toasted coconut flakes on top of the whipped cream for a crunchy texture.
- For a Richer Coconut Flavor: Add a tablespoon of shredded coconut into the batter for an extra layer of coconut flavor.
These Pina Colada Cupcakes are a fun and delicious way to bring the taste of the tropics to any occasion. The creamy coconut topping and fresh pineapple garnish make them a refreshing treat that’s sure to brighten up your day.
