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Mini Piña Colada Cupcakes

Summer, beach and cupcakes - holiday feeling!

24 cupcakes

Easy to make 40 Minutes

Ingredients

Ingredients

for the recipe Mini Piña Colada Cupcakes

For the Cupcakes:

100 g butter , softened
⅓ cup caster sugar
1 egg
¾ cup plain flour
1 tsp baking powder
¼ cup milk
⅓ cup desiccated coconut
2 tsp Queen Natural Coconut flavouring essence
75 g pineapples (drained and finely chopped)

To Decorate:

4 egg whites
2 cups caster sugar
½ tsp Queen Vanilla Bean Paste
1 tsp Queen Natural Coconut flavouring essence
Dr. Oetker Neon Sugar

Preparation

Preparation

1

For the Cupcakes:

Preheat oven to 180°C. Grease one 24-hole mini muffin pan. Beat butter, caster sugar and coconut essence, until pale and creamy. Add egg and beat to combine.

2

Add coconut to bowl, and mix to combine. Add the flour and baking powder into butter mixture alternately with the milk. Mix until just combined. Add pineapple pieces.

3

Divide mixture between muffin holes. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pan for 5 minutes before turning out onto a wire rack to cool.

4

To Decorate:

Place egg whites, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat egg white mixture for 15 minutes or until stiff peaks form. Remove bowl from heat. Beat until cool and add Queen Vanilla Bean Paste and Coconut Essence.

5

Using a piping bag, decorate the cupcakes. Before serving, sprinkle some Neon Sugar on top of the icing.