Need something a little tropical to perk you up during these last few months of winter?
I certainly don’t, since I’m leaving for Jamaica on Saturday.
Please excuse my maniacal laughter.
But since I’m leaving for Jamaica on Saturday, I thought it would be fun to bake something sunny and boozy (as I imagine my trip will be).
These cupcakes are wonderful. Super moist, spiked with bright pineapple and coconut flavor, and of course a little kick of rum. Please, please please don’t leave off the icing. It really takes the cupcake to the next level.
Recipe adapted from the Hummingbird Bakery Cookbook’s Coconut and Pineapple Cupcakes.
(On a side note, I love that cookbook. Specifically all the cupcake recipes and how pretty everything is.)
Ingredients for 12 cupcakes:
150g (about 1 ¼ cup) all-purpose flour
140g (a heaping ½ cup) superfine sugar
1 ½ tsp baking powder
pinch of salt
40g (about 3 tbsp) unsalted butter, at room temperature
1/3 cup coconut milk
½ tsp vanilla extract
pineapple tidbits (use canned, fresh pineapple is too acidic)
1/8 cup pineapple juice (use the leftover juice from the can, that stuff is delish!)
½ cup shredded coconut
1/8 cup coconut-flavor rum (I used Malibu)
250g (about 2 cups) icing sugar, sifted
80g (about 6 tbsp) unsalted butter, room temperature
25 ml coconut milk
splash of vanilla extract
shredded coconut for decorating
1. Preheat oven to 325F, and fill a cupcake pan with liners.
2. Using a stand mixer or handheld, mix flour, sugar, baking powder, salt and butter together. Beat on slow until you have a nice sandy consistency and everything is combined.
3. In a separate bowl, combine the coconut milk and vanilla. Beat into the flour mixture until combined. Beat in the egg, pineapple juice and Malibu, one at a time. Lastly, fold in the pineapple tidbits.
4. Spoon batter into the cupcake liners, until they’re 2/3 full. Bake for 20-25 minutes, until light golden. The cake should bounce back if you gently poke it. It will also get 100% on the toothpick test (meaning if you stick a toothpick in the center of the biggest cupcake, it will come out clean).
5. Leave cupcakes in the pan for a few minutes to cool, then turn out onto a cooling rack.
To make coconut frosting:
1. Beat icing sugar and butter together combined. It will not look nice and buttery yet, but don’t panic.
2. Slowly pour in the coconut milk, and mix. Use a very low speed on your mixer, or just do it by hand to avoid splashing coconut milk all over, and thusly making your kitchen smell like sunscreen for the next 5 years.
3. Once the milk has been incorporated, mix on high speed. Beat until the frosting is fabulously fluffy and light, it could take 5-10 minutes.
4. Frost your cupcakes once they are completely cool, and sprinkle with coconut (toasted coconut would be mind blowing). If you’re awesome like me, you’ll add a bendy straw and umbrella.