Vegan Piña Colada Cupcakes Recipe

Vegan Piña Colada Cupcakes Recipe
12
Vegan, Vegetarian, Dairy Free
STORAGE
Can be stored in an airtight container for up to 1-2 days.

Coconut milk cupcakes with a surprise pineapple center and coconut frosting.


Ingredients
  • FOR THE CUPCAKES:
  • 200g Self-Raising Flour
  • 110g Caster Sugar
  • 50g Coconut Milk Powder
  • 2 tsp Baking Powder
  • 40ml Vegetable Oil
  • 200ml Water
  • FOR THE PINEAPPLE CENTRES:
  • 432g Tin of Crushed Pineapple
  • 2 tbsp Pineapple Jam
  • FOR THE BUTTERCREAM:
  • 75g Vegan Spread
  • 375g Icing Sugar
  • 40g Coconut Milk Powder
  • 3 tbsp Coconut Liqueur (can be substituted for water)
Method

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  1. Start by preheating the oven to 180 degrees (160 for fan ovens) and lining a muffin tray with muffin cases.
  2. Add the flour, sugar, coconut milk powder and baking powder to a large bowl and give it a good mix to break up any lumps. Add the oil and mix well. Gradually add the water, whisking away lumps as you go.
  3. Divide the batter evenly between your cake cases and cook for 20-25 or until springy to the touch. Transfer onto a wire rack to cool.
  4. While they cool down, make the pineapple filling and buttercream. For the pineapple filling drain the crushed pineapple well and mix in the jam.
  5. For the buttercream, add the vegan spread, coconut milk powder and coconut liqueur/water to a bowl and beat the mixture together whilst gradually adding icing sugar until the buttercream holds its shape.
  6. Once the cakes are cool, use a sharp knife to cut out the centre of each cake (about half an inch in diameter). Spoon the pineapple mixture into each hole.
  7. Pipe on the buttercream and decorate, here they are sprinkled with desiccated coconut and a cherry on top!
22 July 2019 - 3:08pm