Cute cupcakes with coconut, rum and pineapple. These cakes are baked in muffin tins and decorated with butter cream and coconut flakes. The number of ready-made cakes depends on the size of your tins.
It is necessary
- For the test:
- - 300 g flour;
- - 240 ml of milk;
- - 230 g butter;
- - 220 g of sugar;
- - 140 g of pineapple;
- - 40 ml of dark rum;
- - 4 eggs;
- - 1 tbsp. baking powder spoon.
- For the cream:
- - 600 g of icing sugar;
- - 250 g softened butter;
- - 120 ml of milk;
- - 100 g of coconut flakes;
- - 1 tbsp. a spoonful of vanilla sugar.
Instructions
Step 1
For the base, combine the flour and baking powder in a bowl. In a large mug, combine milk and rum and set aside. Mix the softened butter separately with a mixer, gradually adding sugar. Beat for 3 minutes, then add eggs one at a time, beating well after each. Alternately add flour and baking powder and rum and milk while whisking the aromatic mass. Cut the pineapple pulp into small cubes, add to the dough, stir.
Step 2
Fill the muffins with the prepared dough 2/3, put in the oven, heated to 180 degrees. Bake for 20 minutes. While the Pina Colada cakes are baking, prepare the cream for them.
Step 3
Add softened butter to the bowl of the food processor (you can beat it with a mixer), beat with milk and 300 g of powdered sugar. Beat on medium speed for about 5 minutes, then add the coconut flakes (leave a little for beauty), stir. Keep the cream at room temperature - do not put it in the refrigerator, otherwise it will harden.
Step 4
Cool the finished cakes, decorate their top with cream, then dip the top in a container with coconut flakes. Serve the resulting beauty on the table.
