The sweetness of pineapples abound in a whole new twist in this recipe and just perfect for summer! Dark rum, coconut, and pineapples bring the flavour of the tropics right into your home. Want to learn how to make them?
2 1/2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup caster sugar
1 cup vegetable oil
1 tsp vanilla essence
3/4 cup sour cream
1 1/2 cup crushed pineapples, drained
Heat oven to 175C. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, mix flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, beat eggs and sugar in medium speed for 2 mins or until slightly thickened. In slow speed mix in oil, vanilla, sour cream and pineapples.
Add and blend the flour mixture into the pineapple mixture until just combined and smooth.
Divide batter evenly among cupake liners 3/4 of the way full.
Bake for 175C for 20 mins or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Coconut Cream Frosting
1/2 cup butter at room temperature
230g cream cheese
1/2 vanilla extract
1 1/2 tsp coconut extract
2 cups icing sugar
1 tbsp rum
toasted shredded coconut
In a large bowl, combine the butter, cream cheese, vanilla and coconut extract. Beat with an electric mixer until smooth.
Add the rum and sugar on low speed, and mix until incorporated.
Pipe on top of the cupcakes. Sprinkle toasted coconut on top.