• 12servings
  • 50minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300g flour

  2. 220g sugar

  3. 4 eggs

  4. 235ml milk

  5. 2 teaspoons of baking powder

  6. 40ml dark rum

  7. 140g of pineapple, cut into small pieces

  8. Icing

  9. 230g soft butter

  10. 115ml milk

  11. 1 teaspoon of vanilla extract

  12. 580g icing sugar

  13. 100g of desiccated coconut

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.

  2. Combine flour and baking powder in a bowl. Combine the milk and rum in a measuring jug.

  3. In a large bowl, mix the butter with an electric mixer till creamy. Gradually add the sugar and continue beating for 3 mins. Add the eggs one at a time, beating after each addition.

  4. Add the dry ingredients to the butter mixture in thirds, alternating with the milk mixture.

  5. Place a few pineapple pieces in each muffin case, and fill 2/3 full with the cake mixture. Bake in the preheated oven for 20 minutes.

  6. To make the icing: With an electric mixer, beat the butter, milk, vanilla and 1/2 of the icing sugar on medium speed for 3 to 5 mins. Gradually add remaining sugar, still beating. Continue beating for 2 minutes, then stir in the coconut.

  7. Ice the cupcakes after they've cooled completely, and sprinkle with additional coconut for decoration.


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