Pina Colada Cupcakes

I know you probably aren't in the mood for any more decadence after all the rich foods of the past few days . . . but . . . humour me!



You probably still have company in the house . . . and, you may even be expecting more company!



You are probably filled up to the eyeballs with Christmas Puddings and Mince Pies, and fruit cake!



You may be looking for some small indulgence that is completely different than all of this Christmas fare you've been throwing back over the past couple of days . . .




Look no further! These tasty little cupcakes fit the bill perfectly! Intensely flavoured with chunks of dried sweetened pineapple and coconut . . .



Topped with an indulgent tasty cream cheese icing . . .
Covered with a tasty drift of flaked coconut and more dried pineapple . . .

What's not to like???



(It's a tough job, but somebody has to do it!)

*Pina Colada Cupcakes*
Makes 12
Printable Recipe

Deliciously moist with the flavours of coconut, pineapple and . . . um . . . rum!

225g of plain flour (1 2/3 cups)
1 tsp baking soda
5 ounces caster sugar (2/3 cup)
2 ounces softened butter (1/4 cup)
2 ounces soft margarine (1/4 cup)
2 large free range eggs
the grated zest of one lime
50g of sweetened dried pineapple, chopped coarsely
1/4 pint milk (1/2 cup)
1 ounce dessicated coconut (1/4 cup)

For the icing:
150g cream cheese (1/2 large tub)
2 1/2 ounces icing sugar, sifted (1/2 cup)
1 - 1/2 tsp of lime juice, or rum

To decorate:
dried sweetened pineapple, chopped
coconut flakes

Preheat the oven to 180*C/350*F/ gas mark 5. Line a 12 cup muffin tin with paper cups. Set aside.

Place the flour, soda, sugar, butter, margarine, eggs and lime zest in a bowl. Beat with an electric whisk for several minutes, scraping the mixture down halfway through. Fold in the pineapple with the milk and coconut. Divide the batter equally amongst the paper cases and bake for 20 to 25 minutes until golden and they spring back when lightly touched. Leave to cool on a wire rack.

For the icing beat together the sifted sugar, cream cheese and lime juice (rum) until smooth. Spread over cakes and decorate with the pineapple and coconut flakes. Store in the refrigerator.

Note - You can toast the coconut flakes if you wish.