Want a cupcake that tastes like an exotic all inclusive resorts cocktail? Then this is it. Piña Colada is the taste of an exotic tourist destination on a hot day by the beach. So fruity and pineapple-y with that gorgeous taste of the fresh fluffed up coconut !
The cupcakes are made with pineapple juice, freshly chopped pieces of pineapple and some lime juice to brighten the flavours of the cake. Then the cupcakes are cored and filled with a homemade Pineapple Jam made from fresh pineapple. Top that off with a fluffy coconut frosting without that much sugar and with a hint of lime. If that´s not exotic I don´t know what is. And yes, it does taste like a dessert made from a very delicious cocktail.
Makes about 14 cupcakes
- 5.9 dl white organic flour (2½ cups)
- 2.5 dl granulated sugar (1 cup)
- 1.2 dl rolled oats (½ cup)
- 2 tablespoons chia seeds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla sugar
- 1/4 teaspoon salt
- 0.6 dl Finely chopped fresh pineapple (¼ cup)
- 2.5 dl pineapple juice (1 cup)
- 1.2 dl melted margarine (½ cup)
- 2 tablespoons freshly squeezed lime
Coconut frosting & garnish
- 1 x 400ml can of full fat (!) coconut milk without the water (13.5 oz)
- 1-3 tablespoons powdered sugar
- 1 teaspoon freshly squeezed lime
- Fresh pineapple garnish (optional)
- Drink sticks for garnish (optional)
Cupcake filling (optional)
What you will need
- 1 big bowl for batter
- 1 whisk
- 1 measuring cupcakes
- Measuring spoons
- Microwave + 1 bowl OR 1 small pot (for melted butter)
- cupcake molds and cupcake linings
- 1 oven rack
- 1 big bowl for frosting
- 1 hand mixer
- 1 piping bag + nozzle of choice
- FIRST make sure you have to right can coconut milk and it has been refrigerated for at least a day.
- Preheat the oven to 180c (350 F).
- Measure all the dry ingredients in a big bowl, mix well.
- Finely chop the fresh pineapple and add to the bowl.
- Melt the vegan butter, add to the bowl with the pineapple juice and lime juice. Whisk everything together well. Let sit for a few minutes to let the oats and the chia seeds soak liquid.
- Prepare the cupcake molds with linings. Fill up the molds with batter so it almost reaches the edge, but not fully.
- Bake in a preheated oven at 180c (350 F), in the middle of the oven on normal setting for about 25 minutes or until a toothpick comes out clean and they look puffed up and golden.
- Let cool down completely (!). When the cupcakes are fully cooled down prepare the frosting.
- Take the cold can of coconut milk from the fridge. The coconut water would have fallen to the bottom, and the cream would be on top. Turn the can around and open, so the water will appear on top when you open. Pour ALL the water out (save for smoothies or something else). When all the liquid is gone you´re left with the thick white coconut cream. Scoop it into a big bowl.
- Add a little lime juice to the bowl. With a hand mixer whip air into the coconut until it becomes fluffy. Add it very little powdered sugar at the time while whipping. Adding too much powdered sugar actually makes it more liquid (it´s weird I know), so add until you find it sweet enough, but also still if fluffy enough to be piped and hold its shape.
- Add to a piping bag with a nozzle of choice and refrigerate and keep cool until use.
- When the cupcakes are fully cold you can optionally fill them with Pineapple Jam. Use an apple corer or use a vegetable peeler and cut a little round hole in the middle and scoop out a bit of cake, then fill it with jam.
- Pipe the coconut frosting on top, optionally decorate with some drink sticks and fresh pineapple.
- Note: the frosting should be stored cold in the fridge, so only pipe as many as you want to eat straight away. Keep the cupcakes in an enclosed environment on the counter (closed tupperware or bag), then simply just pipe another cupcake whenever you want it, also they look much better when newly piped. If the frosting stays for more than a few days in the fridge, it might be necessary to whip it one more time to fluff it up.