Ok so this recipe is absolutely amazing and is one of my most frequently requested treats and sweets. So I thought I'd share it with you. Now when you make the batter it will looks super runny and super tasty but try not to eat the whole think before you cook it! And don't worry about the runnyness it will still cook ok, I will admit first time I made it I was worried too but it was super yummy.
Also for the frosting make sure the cream cheese and butter are soft before you beat them, otherwise you will get a lumpy yucky frosting.
Ingredients:
[For Cupcake]
1/3 C coconut rum
3/4 C coconut milk
1/4 C pineapple juice
1 t vanilla
1 1/2 C plain flour
1 t bicarbonate of soda
1/4 t salt
1/2 C butter - room temp
1 C+3T caster sugar
3 large eggs - room temp
1 C dessicated or shredded coconut
1 C crushed pineapple
[Frosting]
250 g cream cheese - room temp
1/4 C butter - room temp
2 C icing sugar
3 T coconut cream
Method:
[For cupcake]
Preheat oven to 180 degrees
In a small bowl combine rum, milk, juice, and vanilla.
In a medium sized bowl, whisk the flour, bicarb, and salt together.
Beat butter and sugar until light and fluffy.
Add eggs, beating well after each.
Alternate adding flour mix and rum mix, beating well after each addition. You do not need to add all the liquid.
Add the coconut and pineapple.
Fill cupcake liners 3/4 full
Bake for 25 minutes or until cupcakes bounce back when lightly touched.
[For Icing]
Beat cream cheese and butter until light and fluffy.
Slowly mix in icing sugar then mix in coconut cream.
Pipe onto cupcakes.
End result.....I think you'll agree its delish!
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