Pina Colada Cupcakes

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 565, total fat 28 G., saturated fats 18 G., proteins 5 G., carbohydrates 75 G., fiber 1 G., cholesterol 144 mg, sodium 215 mg, sugar 62 G.

These cupcakes are filled with homemade pineapple curd, which you can optionally add a spoonful of rum for a truly Pina Colada-like dessert. Each cupcake is topped with coconut-flavored buttercream frosting and sprinkled with coconut flakes. The perfect treat for Caribbean-themed parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pineapple Kurd

0.5 cup granulated sugar
0.5 tbsp. pineapple juice
1/4 teaspoon coarse salt
2 large eggs + 2 egg yolks
2 tablespoons unsalted butter
1 tbsp. white rum

Cupcakes

1.5 cups premium flour
1 teaspoon baking powder
0.5 tsp coarse salt
110 g unsalted butter at room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
0.5 cups whole milk

Glaze

165 g unsalted butter at room temperature
3 cups powdered sugar
0.5 tsp coconut extract
3 tbsp. whole milk
1.5 cups sweet coconut flakes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, milk, brown sugar, coconut extract, Pineapple juice, coconut cream, rum, coconut flakes

Cooking the dish according to the recipe:

Make pineapple curd:

In a medium saucepan, combine granulated sugar, pineapple juice, and salt. Stir in the eggs and egg yolks until smooth. Cook over medium heat, whisking constantly and reducing the heat if the mixture starts to bubble too much, until the curd reaches a pudding-like consistency, 7-8 minutes (you should have a little more than 1 cup of cream).
Remove from heat and stir in the butter and rum (if using). Strain the curd through a fine-mesh sieve into a bowl, pressing it through with a silicone spatula. Cover with plastic wrap, placing it directly on the surface of the curd, and refrigerate until completely set, about 2 hours.

Preheat oven to 175°C. Line a 12-cup muffin pan with paper or foil liners.
Meanwhile, bake the cupcakes.:

In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract. With the mixer on medium speed, beat in half the flour mixture, then the milk, then the remaining flour mixture, until smooth.
Divide the batter among the cupcake liners, filling them two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20-25 minutes. Transfer the cupcakes to a wire rack and let cool for 10 minutes, then remove from the pan and let cool completely.
Prepare the glaze:

Combine the butter and powdered sugar in a large bowl; beat with a mixer on medium speed until smooth and fluffy, 2-3 minutes. Add the coconut extract and milk and beat until smooth.
Using a small knife, cut a slit in the top of each cupcake, about three-quarters of the way down. Fill a pastry bag with pineapple curd and pipe the curd into the slit of each cupcake. Fill another pastry bag with frosting and pipe it onto the cupcakes (or simply spoon it out). Sprinkle the cupcakes with shaved ice.