For Pina Colada Cupcakes:
To 1 Basic Cupcake mix add the following:
30g dessicated coconut
1tblsp Pineapple Jam
Bake for 12 minutes at 180 degrees.
For the middle:
Mix 3 tblsp Pineapple Jam with 1tblsp Malibu.
When the cakes are cool cut out a circular piece of sponge from the centre and fill with this mixture then replace the sponge lid.
For the cream cheese frosting:
50g icing sugar
150g cream cheese
3-4 tblsp coconut cream
Soften the butter and then cream together with the icing sugar. Whisk in the cream cheese.
Add the coconut cream little by little until the icing is of a smooth, piping consistency. Don’t add too much or the mixture will become too runny.
Pipe or spoon onto the cakes making sure to cover up the area of sponge that was cut out and replaced when you filled the middle.