RECIPE - Pina Colada Cup Cakes
- Preheat oven to 180° C
- Place ½ cup semolina in a glass bowl
- Purée pineapple from a 425 g can (or replace with 1 cup of puréed fruit of your choice) and mix with the semolina – set aside
- Cream 125 g butter and ½ cup sugar (use ¾ cup if you like it sweet)
- Add 4 eggs one at a time
- Add 1 teaspoon vanilla essence
- Sift in 1½ cup self raising flour and 1 teaspoon cardamom powder (optional)
- Stir in 1 cup desiccated coconut
- Now add the semolina and pineapple mixture to the batter
- Mix well
- Place cup cake cases into muffin pan
- Fill the cases two thirds
- Place in the oven and set the timer for 20 minutes – check if done or they need another 5 minutes to go golden (this depends on your oven)
- Place cooked cakes on a wire rack to cool.
These are lovely without any icing but if you want to dress them up follow this simple glace icing recipe:
In a glass bowl pour in 1 cup powdered sugar, 2 teaspoons white rum, and 4 tablespoons coconut milk to a small bowl. Whisk until the mixture is smooth. Drizzle the glaze evenly over the warm cupcakes, allowing the glaze to soak into each cupcake slightly. Sprinkle lightly with desiccated coconut.
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