Summary: As I have mentioned before, sometimes when I feel sad, I bake. And the sunniest cupcakes I could think of were pina colada cupcakes! Who doesn’t love the classic pairing of pineapple and coconut? Especially in the form of chunky pineapple cake, topped with a pillow of coconut frosting and finished with a cherry on top. I also wanted this to be easy, like anyone can do this easy. You have requested more packet cake mix hacks, so I thought we would roll with that. I was careful to make sure that you wouldn’t be left with half a tin of pineaple or coconut milk. When a recipe calls for half a can of something, I put it hopefully into the fridge and throw the grungy thing out a week later, no one wants that! Even the decorations are maximum impact but very minimal effort, the cocktail umbrellas do all the work! Party isle in Coles but you’ll need two packs & the glacé cherries were in the dried fruit isle but in my store they were hiding at the bottom. I am honestly not sponsered by Coles (but I would love to be!) I just shop there a lot and I want to make this easy on the busy people out there trying to find unusal items!
As a dedicated coconut obsessive, I know this is the best coconut icing I have ever made! The secret is using coconut milk powder, rather than essence or canned coconut milk, to flavour the frosting. It keeps the texture of the frosting so luchious and packs a stong coconut punch. I like to keep coconut milk powder on hand for things like curries and soups too. I found it near the canned coconut milk in the Indian section of Coles in a pack of 3 x 50g sachets but I have seen the single sachets in other shops too. If you are not confident piping, this it a perfect time to give it a try! You can buy disposable piping bags in the supermarket that come with tips but even a snap lock wth the corner snipped will do. Just use even pressure and wind around the cake, I have a super old video that shows the technique here. But if you really don’t want to pipe, why not try my ice cream scoop techinque in this video but swap the sprinkles for toasted coconut. How’s that for easy options?
Ingredients
Pineapple Cupcakes
- 1 pkt Coles 75c Butter Cake Mix or similar (yellow cake if in the US)
- 225g can pineapple pieces in juice
- 2 eggs
- 3 tblsp vegetable oil
- 2-3 drops yellow food colour (optional)
- 1/2 tsp rum essence (optional & I didn’t add it)
Coconut Frosting
- 250g salted butter, softened
- 500g icing sugar
- 4 tblsp milk or cream
- 50g coconut milk powder
Decorations
- 12 glacé cherries
- 12 cocktail umbrellas
Instructions
- Preheat oven to 170C and line a 12 cup muffin tin with paper cupcake liners.
- Add all the cake ingredients to a large bowl and whisk until well combined. Divide mix evenly between prepared cupcake liners.
- Bake cakes for 17 mins or until a toothpick come out clean. Transfer to a wire rack and allow to cool completely before icing.
- Add the softened butter to the bowl of a stand mixer (or a bowl & electric beaters) and beat until the butter is pale.
- Add half the icing sugar and half the milk and beat on low until incorporated. Add the remaining icing sugar, milk and coconut milk powder and beat on low until incorporated. Beat on high for at least 5 mins, until smooth and fluffy.
- Pipe the icing on to the cupcakes, I used a basic open round tip and a disposable piping bag. Decorate each cupcake with a cherry and a cocktail umbrella.
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