RECIPE - Pina Colada Cup Cakes

  1. Preheat oven to 180° C
  2. Place ½ cup semolina in a glass bowl
  3. Purépineapple from a 425 g can (or replace with 1 cup of puréed fruit of your choice) and mix with the semolina – set aside
  4. Cream 125 g butter and ½ cup sugar (use ¾ cup if you like it sweet)
  5. Add 4 eggs one at a time
  6. Add 1 teaspoon vanilla essence
  7. Sift in 1½ cup self raising flour and 1 teaspoon cardamom powder (optional)
  8. Stir in 1 cup desiccated coconut
  9. Now add the semolina and pineapple mixture to the batter
  10. Mix well
  11. Place cup cake cases into muffin pan
  12. Fill the cases two thirds 
  13. 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)
  14. 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.

Cup cakes