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Pina Colada Cupcakes

12 cupcakes
Easy
40 minutes
If you like pina coladas, you’ll love these Caribbean cupcakes. They’re packed with the flavours of exotic coconut and pineapple, plus luxurious rum.
Follow our easy recipe to create cakes as fabulous looking as they are great tasting. Bake rum imbued sponge with pineapple jam. Top with vibrant yellow cream, desiccated coconut and pineapple chunks.
Recipe Ingredients
How to Prepare
Tips
As an alternative to pineapple jam, very finely chop fresh or canned pineapple and spoon into the centre of each cupcake instead.
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Recipe Ingredients

all-in-one
12Dr. Oetker White Muffin Cases x 12
150 gMargarine (5 oz)
150 gCaster Sugar (5 oz)
150 gPlain Flour (5 oz)
2Dr. Oetker Baking Powder Sachets x 2 (10g/2tsp)
40 gDesiccated Coconut (1 1/2 oz)
60 mlRum (4 tbsp, or malibu)
175 gPineapples (Jam)
3Medium Eggs
To decorate
300 mlDouble Cream (1/2 pt)
Dr. Oetker Yellow Food Colour Gel
30 gPineapples (3 rings canned in natural juice, drained)
50 gDesiccated Coconut
1 gSprinkles Of your choice to decorate

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Picture - Dr. Oetker Baking Powder Sachets x 2 (10g/2tsp)
Picture - Dr. Oetker Yellow Food Colour Gel
1

Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the Cupcake Cases in 12 muffin tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.

2

Gradually beat in the eggs until well blended. Sift the flour and Baking Powder on top, add the coconut, and using a large metal spoon, carefully fold the flour into the whisked ingredients.

3

Divide the mixture equally between the cupcake cases and smooth over the tops. Bake for about 20 minutes until risen and just firm to the touch. Transfer to a wire rack to cool completely. Skewer each cake with a cocktail stick and drizzle each one with 5ml (1 tsp) Malibu or white rum.

4

To decorate, using a teaspoon, scoop out a pocket of cake and fill generously with pineapple jam and press the removed sponge pieces back on top.

5

Just before serving, pour the cream into a bowl and whisk gently until just starting to thicken. Add Yellow Food Colour Gel and continue whisking, adding more colour as desired, until the cream is softly peaking.

6

Spoon into a piping bag fitted with a 1cm (1/2inch) plain nozzle, then pipe a generous swirl on top of each. Arrange a piece of pineapple on top and sprinkle with sprinkles of your choice and coconut flakes. Your cocktail cupcakes are now ready to serve and enjoy. Cheers!

Tips

  • As an alternative to pineapple jam, very finely chop fresh or canned pineapple and spoon into the centre of each cupcake instead.