I made some cupcakes for a work colleague’s birthday last week! I adapted a recipe that I have to make it into a pineapple and coconut taste sensation! It’s pretty great!
The cupcakes came out super moist, and because of that a couple collapsed as I tried to take them out of the pans, so maybe just be wary of that and let them cool a little before moving them. The candy pineapples are the only non-vegan element, so don’t use those if you want to keep completely vegan – try dried or fresh pineapple or even fresh cherries as a topper instead!
Pina Colada Cupcakes
1/3 cup vegetable oil (I used canola, but if you have coconut that’s better)
3/4 cup caster sugar
1 cup coconut milk
1/4 cup pineapple juice
1 tsp vanilla extract
1 tsp white rum (I added an extra splash because I’m naughty, you can sub alcohol for coconut extract if you want)
1 cup plain/all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dessicated coconut
1/2 block copha (softened, not melted)
1/2 cup margarine (I used Nuttelex)
3 cups icing/confectioner’s sugar
1 tsp vanilla essence
1/4 cup pineapple juice (plus extra if too thick)
Yellow food dye (optional)
Preheat oven to 180°C and line cupcake pan with liners.
Beat oil and sugar together (if using coconut oil you will habe to melt on the stovetop first on low heat). Add coconut milk, juice, extracts and rum and combine.
Add the flour, baking soda, baking powder and salt and beat until smooth. Add the coconut and mix with a wooden spoon until it’s all mixed in.
Divide mixture into each cupcake liner and bake for about 20 mins or until firm to touch. Allow to cool slightly for 5 mins then move to a wire rack to cool completely.
Beat copha and margarine together until soft and combined and fluffy. Add sugar and beat until combined. Add vanilla and pineapple juice until fully combined and at the texture you want. Chill until ready to use.