Piña Colada Cupcakes

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11 Ingredients

Number of servings

2 limes, juiced
1 small pineapple, peeled
340grams Woolworths Essentials Vanilla Cake mix
2 free range eggs
2/3 cup coconut milk
60grams unsalted butter, melted
1/4 cup white rum
227grams crushed pineapple
500grams cream cheese, softened
2 cups icing sugar mixture, sifted
2 limes, zested, juiced

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Wow a crowd with tropical piña colada cupcakes bursting with delicious coconut and pineapple flavours. A perfect cocktail dessert for a balmy outdoor soirée.

Method

Step 1 of 6

Preheat oven to 120°C/100°C fan-forced. Line 2 large trays with baking paper.

Step 2 of 6

Slice pineapple crossways as thinly as possible. Arrange slices, in a single layer, on trays. Bake for 1 hour 20 minutes, turning slices halfway through cooking, or until dehydrated. Remove from oven and carefully transfer to muffin pan holes, to cool and set into a flower shape. Set aside for serving.

Step 3 of 6

Increase oven temperature to 170°C/150°C fan-forced and line a 12-hole, 1/3-cup capacity muffin pan with paper cases. Place cake mix, eggs, milk, butter and rum in a large bowl. Whisk to combine. Fold in crushed pineapple.

Step 4 of 6

Divide cupcake batter among paper cases. Bake for 20 minutes, or until a toothpick inserted into the centre of cake comes out clean. Set aside to cool completely.

Step 5 of 6

Meanwhile, to make the icing, place cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat for 3 minutes, or until smooth and creamy. Add icing sugar and beat for a further 3 minutes or until smooth. Add lime juice and beat until combined.

Step 6 of 6

Transfer icing to a piping bag fitted with a 1cm round tip. Pipe icing onto cupcakes. Arrange a pineapple flower on one side of each cupcake, then sprinkle with lime zest. Serve.