Vegan Pina Colada Cupcakes


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
Makes ~12


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.



Secret Cake Club + Mini Mint High Hat Cupcakes

Hi all! I’m a bit late with my blogging but I’ve just been too tired after work and busy/lazy on weekends lately. I wanna talk about a club my friend Ness and I joined, the Perth Secret Cake Club!

Every 4-6 weeks an event is created and secret location/theme is sent to those subsribed to the SCC mailing list. Ness and I went to out first meeting on the 2nd of June, at Hire Society in Nedlands. Hire Society specialise in party and event hiring, with lovely decorations, cutlery, tableware and glassware for every occasion!

So the theme for this meeting was Bitesize, which was rad because I LOVE tiny things, especially tiny food. I don’t know what it is about miniature versions of things, but I love them so much more than true to size things.

I’m a dweeb, haha.

Um, so in my excitement I totally forgot to take photos of the event, but here is one from the Perth SCC Facebook page.


Apparently this was the biggest turn out yet with 70-odd attendees. Crazy! And crazy amounts of food! I ate a lot.


Here’s a dodgy photo of some of the food there. The cake in the middle was probably the most impressive – a white chocolate mousse rolled in pistachio topped with raspberry jelly. My other favourite is pictured here too – a wonton filled with what I believe was like a crab rangoon type thing. It was. Amazing.

*heavy breathing*

So not knowing what level bakers were going to be at (turns out all levels, from experts like above-mentioned, to someone who bought a packet of Pods and stuck a Malteaser into each individual Pod…), I was a bit worried about making something too basic. So I went for something I’ve been meaning to make for ages, some choc mint high hat cupcakes from Lydia Bakes!

I was a bit apprehensive about the frosting not being able to hold its shape, but it turned out great, if slightly grainy from undissolved sugar.





Dipping them in the chocolate kind of makes them look like glossy turds, haha.

Funny story, while I was microwaving the chocolate to dip with, the plastic casing on the part of my microwave that makes the plate spin got chipped, exposing the metal underneath. Sparks flew everywhere and my kitchen smelled like burnt plastic for the rest of the afternoon…

I also made big versions for my friend Mikaela! Here is one in cross-section so you can see the radness that is fluffy marshmallow frosting dipped in chocolate.


Om nom nom.

I’m really excited for the next meet in July! The theme is ‘fruits and vegetables’ so I’m thinking about what to make already. It needs to include both a fruit and a vegetable! So if anyone has any ideas let me know!

You can follow Secret Cake Club at @SCCPerth on Twitter, or like their FB page!