It's World Cocktail Day so enjoy some boozy rum Pina Colada cupcakes!
This recipe is definitely going to be going in my top 10 all time favourite cupcakes. It really is so delicious!
The flavours compliment each other so gorgeously and the boozy rum buttercream is divine - perfect for World Cocktail Day.
The sponge itself is predominantly coconut flavoured, with beautiful chunks of pineapple throughout that add a tart sweetness.
There's a lot of hesitancy around baking fruit into cake because of how it reacts with the sponge, but don't be afraid of trying it out. All of the recipes on my website are tried and tested, so feel free to run with it.
And of course, the week also happens to be Coeliac Awareness Week. It didn't seem like long ago that we were #shiningalight last year!
You still have time to head over to the Coeliac UK website and raise money and awareness!
In the meantime, get to baking these delicious boozy cupcakes. Super simple to whip up and enjoy.
Let's get Caking It.
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 18 mins
Assembly: 10 mins
150g unsalted butter
150g caster sugar
4 medium eggs
50ml pineapple juice (the juice from a tin will do!)
150g gluten free self-raising flour
100g desiccated coconut
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp xanthan gum
1/2 tsp vanilla extract
100g pineapple, chunks (tinned will do if you can't get fresh)
3 tbsp sour cream
150g unsalted butter
300g icing sugar
2 tbsp rum
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition, and then add the pineapple juice.
In a separate bowl, mix the flour, desiccated coconut, baking powder, bicarbonate of soda, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated. Add the sour cream and pineapple chunks and mix one final time.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
This buttercream is wonderfully boozy!
While the sponges are cooling, move onto the buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.
Add a teaspoon of rum and mix and continue adding the rest of the rum until a glossy, smooth and pipeable buttercream is formed.
Making sure the sponges are completely cool.
Pipe your boozy rum buttercream onto your cupcakes.
Finish with a glace cherry, a sprinkling of flaked coconut, and a wedge of fresh pineapple.
Enjoy with or without a pina colada cocktail!