Ingredients Jump to Instructions ↓

  1. 55g/2oz unsalted butter, room temperature

  2. 140g/5oz sugar

  3. 120ml/4floz coconut milk

  4. 1 large egg

  5. 140g/5oz plain flour

  6. 2tsp baking powder

  7. 425g/15oz can of pineapple rings, drained and chopped small

  8. 175g/6oz caster sugar

  9. 1 egg white

  10. 2tbsp coconut rum, like Malibu

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole non-stick muffin tin with paper cases.

  2. Cream the butter and the sugar together until light and fluffy. Mix the coconut milk and egg together and add to the butter and sugar. dont worry if it looks a little curdled at this stage.

  3. Sift the flour with the baking powder and add to the mixture, followed by the chopped pineapple.

  4. Divide the mixture between the muffin cases and bake in the oven for 20 mins until springy to the touch. Leave to cool on a wire rack.

  5. Place the icing ingredients in a heatproof bowl and place over a bowl of hot (not boiling) water. Use an electric whisk to beat the mixture until it thickens and forms soft peaks when you lift the whisk. This should take 5-6 mins. Remove the bowl from the heat and spread the icing on the cupcakes, working quickly before the icing sets. Decorate as you please.


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