:miss melicious
Another classic pairing of pineapple and coconut but with booze. Simply supreme!
Makes 12 cupcakes 30 g butter, softened 1⁄2 cup white sugar 2 eggs
Pina Colada
2 tbsp coconut rum (or other rum) 1⁄4 cup coconut cream 1⁄2 tsp vanilla bean paste 1⁄2 cup crushed pineapple 1 cup plain flour 11⁄2 tsp baking powder
102 | www.hermagazine.co.nz
Preheat oven to 180 ºC (160 ºC fan-forced). Line a cupcake pan with liners. Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine rum, coconut cream, vanilla and pineapple. Slowly add to butter mixture and incorporate well. Add flour and baking powder and mix until well combined. Fill liners three-quarters full and bake for 18–20 minutes or until tops spring back when touched gently. Cool in pan for 5 minutes, then remove and cool completely before frosting.
