Cupcakes “Pina Colada”

Cupcakes “Pina Colada” – a detailed recipe for cooking. Share with friends: Food Photography: Ryan Dausch Time: 2 hours. Difficulty: medium Quantity: 12 cupcakes. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cupcakes:

• 1.5 tbsp. premium wheat flour
• 1 tsp baking powder for dough
• 1/2 tsp salt
• 2 large eggs
• 3/4 Art. and 1 tbsp. l granulated sugar
• 1/4 Art. brown sugar
• 1/2 tbsp. unsweetened coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 tbsp. l dark rum
• 1/2 tbsp. refined vegetable oil (or 1/4 tbsp. vegetable oil and coconut oil)
• 1 tbsp. l lime juice

For cream:

• 1 tbsp. pineapple juice
• 170 gr (12 tbsp.) Butter at room temperature
• 3 tbsp. powdered sugar
• A pinch of salt
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 tbsp. l dark rum
• 1 tbsp. sweet coconut flakes
• Cocktail cherries and cocktail umbrellas for decoration

Recipes with similar ingredients: premium flour, eggs, milk coconut, vanilla extract, brown sugar, lime juice, icing sugar, Pineapple juice, coconut, cherry cocktail, rum

Recipe preparation:

1. Make cupcakes: preheat the oven to 175 ° C. Place baking paper in 12 cupcake tins. In a bowl medium-sized mix flour, baking powder and salt. In big in a bowl mix the eggs, 3/4 tbsp. sugar, brown sugar, coconut milk, vegetable oil, vanilla extract and coconut extract. Add the flour mixture and mix thoroughly. Fill with dough about two-thirds of each muffin mold. Bake in the oven 18-20 minutes
2. Meanwhile, in a small saucepan over medium heat, mix rum, lime juice and a tablespoon of remaining sugar. Bring to boil and cook until sugar is completely dissolved. Ready stick muffins on all sides with a toothpick and, while they’re warm, grease with rum syrup. Leave on for 5 minutes. in the oven off then remove and let cool completely.
3. Meanwhile, prepare the cream: in a small saucepan bring the pineapple juice to a boil. Reduce the heat and cook 6-8 min. until the liquid evaporates and there remains 2-3 tbsp. l pineapple syrup. Transfer the syrup to a small bowl and place in the refrigerator until the mixture has completely cooled.
4. In a large bowl with a mixer, whisk creamy at medium speed butter until creamy texture. Reduce mixer speed and mix icing sugar and salt. Increase mixer speed and whisk mixture another 3 minutes Add vanilla and coconut extract and whisk 1 more min Then add rum and boiled pineapple juice and carefully whisk. Lubricate the cupcakes with cream and sprinkle with coconut. Garnish with cherries and cocktail umbrellas.