Goodbye Australian winter, hello spring!
Today is Labour Day back home in Canada, which marks the unofficial seasonal shift from summer to autumn. For those of you in the Northern Hemisphere celebrating the last days of summer, I thought I’d share with you this festive treat inspired by the tropical cocktail. These boozy bite-sized cupcakes are perfect for parties and get-togethers. Bright coconut and pineapple seem like the best summer send-off.
Recipe Source: Cake Days by The Hummingbird Bakery
Yields 24 to 30 mini cupcakes
100ml white rum (I used Malibu for its fresh, natural coconut flavour and sweet finish.)
4 slices tinned pineapple
40g unsalted butter, softened
120g all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
120ml coconut milk
1/2 teaspoon pure vanilla extract
80g unsalted butter, softened
250g icing sugar
4 teaspoons coconut milk
4 teaspoons white rum
5 tablespoons desiccated coconut
1) Preheat the oven to 325F.
2) Line a mini cupcake pan with 24 to 30 paper liners.
3) Pour the rum into a small saucepan.
4) Add 30g of the sugar to the saucepan.
5) Bring to a boil.
6) Let the liquid reduce by half. Set aside to let cool slightly.
7) Cut the pineapple slices into 8 pieces each, 32 pieces in total.
8) Soak the pineapple in the rum reduction for 30 to 40 minutes.
9) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, remaining sugar, flour, baking powder, and salt together on low speed until the mixture reaches a crumb-like consistency.
10) Mix the egg, coconut milk, and vanilla together in a jug.
11) Pour the milk mixture into the bowl of the stand mixer, mixing until incorporated.
12) Drain the pineapple from the rum reduction. Save the rum for later.
13) Place one pineapple piece in each mini cupcake liner.
14) Pour the batter over the pineapple.
15) Bake for 12 to 15 minutes, until the cupcakes tops are light golden brown and spring back to the touch.
16) Brush 1/2 teaspoon of the rum reduction on each warm cupcake.
17) Let the cupcakes cool completely.
1) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and icing sugar until sandy in texture.
2) Whisk the coconut milk and rum together in a jug.
3) Pour the liquid ingredients into the bowl of the stand mixer, mixing on low speed until incorporated.
4) Increase the speed to high and beat until light and fluffy.
1) Toast the desiccated coconut until golden brown.
2) Sprinkle it on top of the frosted cupcakes.