for the recipe Mini Piña Colada Cupcakes
|100 g||butter , softened|
|⅓ cup||caster sugar|
|¾ cup||plain flour|
|1 tsp||baking powder|
|⅓ cup||desiccated coconut|
|2 tsp||Queen Natural Coconut flavouring essence|
|75 g||pineapples (drained and finely chopped)|
|2 cups||caster sugar|
|½ tsp||Queen Vanilla Bean Paste|
|1 tsp||Queen Natural Coconut flavouring essence|
|Dr. Oetker Neon Sugar|
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.
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.
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.
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.
Using a piping bag, decorate the cupcakes. Before serving, sprinkle some Neon Sugar on top of the icing.