Piña colada pipette cupcakes

One of my fave cocktails is a piña colada- so I thought that I would make it into a cupcake!! To bring a little Caribbean sunshine into this British summer, enjoy! x

Ingredients: (makes 12)

For the pineapple and coconut sponge:

  • 40g salted butter (If using unsalted, add a pinch of salt to the flour)
  • 120g white sugar
  • 120g plain flour
  • 1.5tsp baking powder
  • 120ml coconut milk ( I used Alpro coconut milk)
  • 1 tsp vanilla extract
  • 1 egg
  • Tin of pineapple rings, cut into pieces
  • 12 muffin cases

For the coconut frosting:

  • 150g icing sugar
  • 80g butter
  • 40g shredded/ desiccated coconut (you can use fresh shredded coconut too)
  • 25ml coconut milk
  • A few drops of coconut extract (optional)

For the piña colada pipette (optional):

  • 1 shot Malibu rum
  • 1 shot coconut milk
  • 2 shots pineapple juice (I used the juice remaining from the tinned pineapple)
  • Mini pipettes- I got them from amazon

For decoration:

  • Shredded/ desiccated coconut
  • Coconut chips- I used urban fruit coconut chips, from Waitrose
  • Fresh pineapple, cut into chunks


  1. Preheat the oven to 170 degrees C/ Gas mark 3.
  2. Cream the butter, sugar, flour and baking powder together using an electric whisk. It should turn into a sandy like mixture.Processed with VSCO with c1 preset
  3. Add in the coconut milk and vanilla extract. Mix well.Processed with VSCO with c1 preset
  4. Add in the egg and mix again, scraping the sides. Processed with VSCO with c1 preset
  5. Line some muffin cases in a 12 hole tray.
  6. Divide the chopped tinned pineapple between the paper cases. I did 2 pieces per cupcake. Don’t add more than this or the cupcake will turn out too wet, especially if using the pipette.Processed with VSCO with c1 preset
  7. Pour the cake batter on top of the pineapple.Processed with VSCO with c1 preset
  8. Bake for 20-25 mins. Use a skewer to check if cooked- it should come out clean. Leave to cool.Processed with VSCO with c1 preset
  9. To make the frosting, beat together the butter, icing sugar and desiccated coconut, until well combined.Processed with VSCO with c1 preset
  10. Add in the coconut milk and coconut extract, if using. Beat on high speed for 5-10 minutes to get a fluffy icing.Processed with VSCO with c1 preset
  11. Make the piña colada by shaking all the ingredients together in a cocktail shaker. Processed with VSCO with c1 preset
  12. Prepare the pipettes by drawing up liquid in them.
  13. Put the icing on the cupcakes once cooled. Add a pineapple piece, the shredded coconut, coconut flakes and the pipette. 6C5D3FA0-7713-489A-AEA4-9103ED970FD7.jpgIMG_9252

Don’t forget to tell the eaters to press the pipette into the cupcake before eating x


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