A girl at work recently gave me a book of cocktail cupcakes and I've been waiting for a reason for a while now to 'veganise' ones of these recipes and try it.
Luckily people have birthdays... and so an opportunity arose.
Part of the fun of making cocktail cupcakes is drinking cocktails whilst making them. So as you can guess, by the time I got to the icing I started 'improvising' and discarded the measuring cup, which ended in me making far too much icing and heaping it on. Word of advise: Go easy on the icing, it's very sweet and I swear I went up a dress size per cupcake.
Piña colada cupcakes
For the cupcakes:
1 cup flour
1 tsp baking powder
pinch of salt
1/2 cup crushed pineapple
1/2 cup coconut milk
1/4 cup canola oil
1/2 cup sugar
1/2 tsp vanilla extract
1 tbs Malibu Rum, or any coconut rum
For the frosting:
1 1/2 cup icing sugar
1 tbs rum
3 tbs coconut milk
1/2 cup coconut flakes
1 tbs margarine, room temperature
Preheat the oven to 170 degrees, and line your cupcake tray with cupcake papers.
Sift flour, baking powder and salt together.
Puree the pineapple, coconut milk, oil and sugar in a blender.
Make a well in the center of the dry mix, pour in the wet mix and.... mix.
Fill the liners and bake for 25 minutes. Leave to cool completely.
To make the use a blender to mix the sugar, rum, margarine, coconut milk and flakes until fluffy, spread on top on the cupcakes and decorate with pineapple chunks.
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