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