Pina Colada Cupcakes

Ingredients - makes 12


25g (1 oz) grated creamed coconut (I used liquid creamed coconut, which worked ok)
125g (4 oz) butter
125g (4 oz) caster sugar
2 eggs
150g (5 oz) SR flour
0.5 tsp baking powder
75g (3 oz) dried pineapple


Icing


150ml (0.25 pt) double cream
3 tbsp white rum
Fresh pineapple wedges

1. Preheat the oven to 180*C, and line a 12 section bun tray with cases. Chop the dried pineapple. Cream the butter and sugar, and add the eggs one at a time, beating after each addition.
2. Fold in the sifted flour and baking powder, creamed coconut and dried pineapple. Beat until light and creamy.
3. Divide the mixture amongst the cases and bake for 20 minutes or until risen and just firm to the touch. Cool on a wire rack.
4. Lightly whip the double cream with the rum and spoon over the cooled cakes. Decorate with a wedge of pineapple.

These cakes are a very special treat to anyone who enjoys pina colada (or coconut in general). It could probably be altered into quite a nice 8" birthday cake if desired. The creamed cocount (liquid) worked nicely, though I used a bit less than 1 oz. It kept the cakes nice and moist too, without an overpowering coconut taste. I added a bit of the creamed coconut to the icing too to add to the coconut flavour.

MMFC

Jaffa Cupcakes

As the name suggests, these are cakes very much like jaffa cakes (But better!)


Ingredients - makes 12


165g (5.75 oz) SR flour
30g (1 oz) cocoa powder
220g (7.75 oz) caster sugar
2 eggs
170 ml (0.25 pt) milk
1 tbsp finely grated orange zest


Icing


250g (9 oz) icing sugar
60g (2.25 oz) unsalted butter
2 tsps finely grated orange zest
2 tbsps orange juice
Orange cachous to decorate

1. Preheat the oven to 180*C and put out 12 cases out. Melt the butter.
2. Sift the flour and cocoa into a large bowl and stir in the sugar. Add the eggs (beaten), milk, melted butter and orange zest and beat with electric beaters until well combined.
3. Divide evenly among the cases and bake for 18-20 minutes until a skewer comes out clean. Transfer onto a wire rack to cool.
4. Cream the butter, orange zest and icing sugar until smooth in a large bowl. Decorate each cake with buttercream, and cachous if wished.

One large orange makes enough zest for the whole set of cakes (just!), so if you are keen on oranges, get two. Very tasty cakes.


MMFC