Cupcake Pina colada

Piña Colada Cupcakes are the pastry embodiment of the famous tropical cocktail. They blend the flavors of pineapple, coconut, and rum for a delightful and fragrant treat. I propose an Italian twist, replacing the classic rum with an Italian coconut liqueur to impart an even sweeter and more aromatic note. Here’s the recipe:

Ingredients

For the cupcakes:

• 180g of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• A pinch of salt
• 115g of unsalted butter, softened
• 150g of sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 120ml of coconut milk
• 100g of fresh pineapple, finely chopped (or well-drained canned pineapple)

For the frosting (buttercream):

• 110g of unsalted butter, softened
• 60ml of Italian coconut liqueur (such as “Cocchi Americano” or another sweet and aromatic coconut liqueur)
• 500g of powdered sugar, sifted
• Toasted shredded coconut, to decorate
• Pieces of fresh pineapple, to decorate

Preparation

1. Preheat the oven to 175 °C. Prepare a cupcake tray with paper liners.
2. In a medium bowl, mix the flour with baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract.
4. Add the dry ingredients in three parts, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold the chopped pineapple into the batter.
6. Fill the liners about 2/3 full.
7. Bake for about 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

For the frosting:

1. In a large bowl, beat the butter until creamy.
2. Add half of the powdered sugar and the coconut liqueur, beating until well incorporated.
3. Gradually add the remaining powdered sugar until you reach the desired consistency.
4. Spread or use a piping bag to decorate the cooled cupcakes with the frosting.
5. Garnish with toasted coconut and pieces of pineapple.

Curiosity

Piña Colada cupcakes are perfect for a tropical-themed party or a summer evening with friends. These little cakes bring a bit of Caribbean cheer and flavor directly to your home!

Remember, you can always adjust the amount of coconut liqueur in the frosting to your taste, but if you want to make a version that’s suitable for everyone, including children, you can omit it entirely and add some non-alcoholic coconut extract to get the same fragrance.