Pina Colada Cupcakes

Pina Colada Cupcakes

Its Diwali time. The mathris, gujiyas, shakkarparas are ready. As a Bengali we have Kali Puja on this day. At midnight the puja starts and we get down to an elaborate non vegetarian bhoj at around 2 in the morning. It’s a night long celebration. Evening time is for bursting crackers, meeting friends and relatives and basically hogging. Don’t you just love this festival!!

Apart from the traditional sweets and savories I decided to do something different too. What’s Diwali if not an excuse to be a little tipsy? And this Pina Colada Cupcake recipe sounds just perfect. Don’t worry even though it does have vodka in it you won’t be under the effect. 

The pineapple chunks are soaked in vodka to infuse that particular flavour. Then the vodka concoction is drizzled over the warm cupcakes. Even though you are not used to liquor you will still enjoy this cupcake. 

Ingredients

for the cupcakes
100 ml white rum
4 pineapple rings, chopped fine
120 gm flour
170 gm sugar
1/2 cup milkmaid
40 gm butter
1 1/2 tsp baking powder
1 tsp vanilla essence
120 ml coconut milk

for the icing
1 1/2 cups whipping cream
1/4 cup coconut milk
2 tbsp coconut liqueur (optional)
Chopped pineapple for garnish

Preheat oven to 175 degrees Celsius.
Boil the chopped pineapple in the rum and 30 gm sugar for about 5 minutes. Be careful because liquor catches fire very easily. Turn of flame and let the pineapple seep in the rum  while you prepare the batter. 

Mix together flour, butter, baking powder and remaining 150 gm sugar till they resemble breadcrumbs. 

Beat together milkmaid, coconut milk and vanilla essence. Slowly add it into the flour. Drain the pineapple pieces and add to the flour. If the batter seems too thick add a few tablespoons of milk. 

Pour the batter into cupcakes cases. Spoon in the batter till it is 2/3 rd full. Bake for 15-20 minutes. Once done let it cool slightly. Poke few holes into the cupcakes with a tooth pick. Drizzle the white rum concoction on them. 

Now prepare the icing. Whip the cream, coconut milk and liqueur together till stiff peaks rise. Pipe the icing on the cupcakes as you desire. Garish with a small piece of pineapple.