9 June 2017

VEGAN PINA COLADA CUPCAKES


My favourite cocktail is a Pina Colada and I can't get enough of anything coconut flavoured or scented, so when I spotted Pina Colada flavoured icing by Sugar and Crumbs in Hoby Craft, I knew I had to create some pina colada inspired cupcakes! These summery cupcakes are perfect for this time of year and would be so good as desert at a BBQ!

Ingredients for 6 cupcakes
140g coconut flour
100g caster sugar
1/2 tsp baking powder
1 tsp vanilla extract
50ml melted coconut oil
85ml sparkling water

Ingredients for decorations
Pineapple jam
Sugar and Crumbs pina colada icing
Dairy free butter
Fresh pineapple
Cherries
Desiccated coconut
Mini cocktail umbrellas
Ready made fondant icing in brown, green, red and yellow

Method for cupcakes
Preheat your oven to 180 and line a baking tray with cupcake cases. Mix all of the dry ingredients together then add the wet ingredients and mix thoroughly. Fill the cupcake cases with the mixture and bake for 20 minutes until cooked throughly through the middle. Take out of the oven and place on a cooling rack to cool fully before decorating.

Method for decoration
Core the centre of cooled cupcakes with a cupcake corer or knife. Pipe pineapple jam in the middle of each cake. Make the icing, I never weigh this out I just estimate and start off with a small amount of butter and add more if needed to get the right consistency. Pipe the icing onto the cakes and sprinkle the desiccate coconut on top (I forgot to do this before taking these photos). Stick the cherry and a small piece of pineapple on the umbrella and stick it in the cupcake. For the fondant icing I used these palm tree and sun fondant cutters which I got from Ebay.


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