Also, I realise that Down Syndrome is over, but there are plenty of other charities going on, so who's to say you can't bake cupcakes for that?!
Now I wanted to do something different for round two. Chocolate's been done, so I thought I'd entertain my other thought: fruit. Now, I have to admit, for this round, I received some help. Actually, not some, but quite a lot. This week has had to be one of the harder weeks of the year so far. A trip away from home for two days, doing interviews with about 20 people within 4 days, plus the work that is slowly piling up at my desk, the Cat Empire gig on Friday night and a cupcake order (yes, someone actually paid for me to bake them cupcakes!). I don't remember a week quite like this since last November, when I travelled to Adelaide, Brisbane and Sydney for groups, Harvest Festival and Coldplay, all in the space of 2 weeks...!
So for this round, I admit, I needed a little nudging. And more time to think. Thinking time is far and few. We should be allowed to time to think. Though, in my field of work, I think it's a luxury. So, that makes me a firm believer that many heads are better than one. So much so that for round two, colleagues helped in the brainstorm process and fellow blogger and foodie friend Rebecca helped me make these bad boys, by lending me her kitchen and tools for a night. She always knows the right amount of push I need. I digress.
I'm not a massive fan of coconut. Sure, I like coconut water, coconut juice, coconut in hummingbird cake but when I was thinking about cocktails, all I could think about is Malibu. I've never been a big drinker of Malibu (there's something 80's-esque about drinking Malibu and pineapple. I think it has to do with its staid packaging) but hey, when pina colada came up as a suggestion, who was I to turn it down? I'll give most things a go, at least once.
I must admit, I made the cakes a bit on the fly... I looked around for recipes but each were a bit different so I decided to make my own. I think in the end, they turned out quite well. Not too sweet and most definitely moist. A bit like a hummingbird cake but without the banana. And the cream cheese icing isn't too boozy, but the alcohol does give the cupcake the extra oomph of coconut. Topped with a glace cherry, depends how much of the Malibu you've had but it looks either very 80's and retro or something a bit ruder.
I'll let you decide for yourself.
If you want to make the scrummy yet "refreshing" mojito cupcake, visit Rebecca's blog here, otherwise, read on and make the pina colada cupcake.
pineapple cupcakes
preparation time | 15 minutes
cooking time | 20 minutes
makes | 18 cupcakes
110g butter, softened at room temperature
3/4 cup of caster sugar
1 1/3 cup of plain flour
1 tsp of baking powder
3 eggs
1 tsp of vanilla extract
3/4 cup of coconut cream
1/2 cup of shredded coconut
450g can of crushed pineapple, drained
1/4 cup Malibu
1| Preheat your oven to 170 degrees. Line your tray with cupcake liners.
2| In a bowl, sift the flour and baking powder together. Set aside. In another bowl or jug, slowly mix the Malibu with the coconut cream until smooth. If you like, you can use the drained pineapple juice, if not using Malibu.
3| Start beating the butter with a hand held mixer or in a bowl of a stand mixer. After a couple of minutes, add in the sugar and beat until dissolved and light and fluffy.
4| Add in an egg, one at a time, making sure the egg is incorporated before adding in the next one.
5| Add the vanilla extract and beat until combined.
6| Now add the coconut cream mixture, a third at a time, alternating with the flour until combined. Don't overbeat, or your cake will be tough!
7| Add in the pineapple and shredded coconut and stir gently, perhaps while thinking of a tropical island, far far away.
8| Divide the mixture into the liners and pop into the oven. Admire your handiwork thus far and take a swig of Malibu (why not?!)
9| Bake for about 20 minutes or until a skewer inserted in the cake comes out clean.
10| Let the cakes cool on a wire rack. In the meantime, whip up the coconut cream cheese icing.
malibu cream cheese icing
250g cream cheese at room temperature
125g butter at room temperature
3 tbs of Malibu
icing sugar (about 1 cup, but that depends on how sweet you want it)
1| Get the cream cheese going first. Place it into the bowl of a mixer or using a hand mixer, start the beating.
2| After a couple of minutes, add the butter and whip that up.
3| Add in the Malibu. Careful not to lug a whole heap in...! After a couple of more minutes, add the icing sugar. Use 1 cup first, add more if you want it sweeter. Beat until thick and fluffy.
4| Try not to eat the whole icing out of the bowl. Pipe on to cakes and if desired, top with shredded coconut, or a cherry. Dream of a tropical island in the sun while chowing down on said cupcake.
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