Pina Colada Cupcakes
125g plain flour
150g self raising flour
225g caster sugar
1tsp vanilla extract
120ml coconut milk
Small tin of pineapple chunks, chopped finely
2 free range eggs
350g icing sugar
2/3 tsp coconut milk
First preheat the oven to 180C or 160C fan assisted and line a muffin tray with cupcake cases.
Cream together the sugar and butter till light and creamy. Add the eggs one at a time, beating between each addition. Sift together the two flours into a bowl and add the vanilla extract to the coconut milk.
Add 1/3 of the flour mixture to the batter alternating with 1/2 of the milk mixture, beginning and ending with the flour. Fill each case 3/4 full of the batter and bake for 20 - 25 minutes until golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack.
Once cool make the frosting by combining the butter with the icing sugar. Add the milk, spoon by spoon until you achieve the correct piping consistency.
Pipe your cakes into a pretty swirl before decorating with weeny straws and cocktail umbrellas.