Pina Colada Cupcakes
by Shreya Jaiswal
Added to 1 cookbook
This recipe has been viewed 5574 times
These cupcakes have a coconut cupcake base and a pineapple cream frosting. Topped with some shredded coconut and garnished with a skewer of pineapple and a maraschino cherry, these just look like a fun summer treat.
- Take whipped cream in a bowl. Lightly fold in drained and crushed pineapple. Keep aside.
- Line 8 cupcake molds with paper cups. Keep aside.
- Sift flour, baking powder, baking soda, salt in a large bowl. Keep aside.
- In another bowl, beat butter until smooth and creamy. Gradually add the sugar, beating until light and fluffy. Add coconut milk, vanilla essence and coconut essence, beat until well blended.
- Mix dry ingredients with wet ingredients. Stir until just combined and fold in desiccated coconut. Do not over mix.
- Divide the batter into 8 paper cups.
- Bake in a pre heated oven for 20 minutes or until skewer comes out clean from center.
- Turn out on wire rack and cool completely before frosting.
- Frost the cupcakes using a palette knife or icing mold with a big nozzle. Sprinkle shredded coconut on icing. To garnish, attach pineapple piece and maraschino cherry on a skewer and insert in the cupcake.
This recipe was contributed by Shreya Jaiswal on 09 Mar 2011Hi I am Shreya from Nagpur. I am an Interior Designer by profession.
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