PIÑA COLADA CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
1 2⁄3 cups (200 g) (7.1oz) flour ·
1 cup (220 g) (7.8oz) brown sugar
1 tsp baking powder
1 1⁄2 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla extract
1 cup (120 g) (4.2oz) cornstarch
1⁄2 cup (120 g) (4.2oz) coconut milk
1⁄2 cup (100 g) (3.5oz) pineapple juice
2⁄3 cup (150 g) (5.3oz) sunflower oil
FOR THE TOPPING
1⁄2 cup (100 g) (3.5oz) sugar
3⁄4 cup (175 g) (6.2oz) water
2 1⁄2 tbsp (40 g) (1.4oz) rum
FOR THE DECORATION
10 ounces (250 g) diced pineapple
1⁄4 cup (40 g) (1.4oz) brown sugar
2 tbsp grated coconut
1 tbsp rum
2 1⁄2 cups (600 g) (21oz) creamy cheese
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder).
Combine the cornstarch, coconut milk, and pineapple juice in a separate bowl. Add them, along with the oil and vanilla extract, to the dry ingredients. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.
To make the syrup, combine the rum, sugar, and water in a saucepan over medium heat. Allow to come to a boil, then remove from heat and store covered.
Bake at 355° F (180° C) for about 21 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Cut a piece off the top of each cupcake and soak it in rum syrup. Keep in a cool place.
Heat the brown sugar, rum, coconut, and half of the pineapple cubes in a skillet. Allow the sugar to completely dissolve before removing from the heat and mixing in the remaining diced pineapple.
For 1 hour, place in a cool place. Decorate each cupcake with creamy cheese, but leave a hole in the centre for pineapple cubes.
Combine the cornstarch, coconut milk, and pineapple juice in a separate bowl. Add them, along with the oil and vanilla extract, to the dry ingredients. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.
To make the syrup, combine the rum, sugar, and water in a saucepan over medium heat. Allow to come to a boil, then remove from heat and store covered.
Bake at 355° F (180° C) for about 21 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Cut a piece off the top of each cupcake and soak it in rum syrup. Keep in a cool place.
Heat the brown sugar, rum, coconut, and half of the pineapple cubes in a skillet. Allow the sugar to completely dissolve before removing from the heat and mixing in the remaining diced pineapple.
For 1 hour, place in a cool place. Decorate each cupcake with creamy cheese, but leave a hole in the centre for pineapple cubes.
