Pina Colada Cupcake
When Valentine's season is coming,
chocolate is the king of sweets. Many stores sells chocolates in fancy
decorated box or cute heart shaped containers..
In Japan, we do not cerebrate the way people here in the states do. Valentine's day is for girls to give chocolates to boys they like. White day which is March 14th is the day for boys to give cookies to girls. You can read more on how valentine's day is cerebrated in Japan here.
I would imagine chocolate will be the best seller of this month, but I prefer to make the special day as personal as possible and, I tend to make something special.
This year, I have made "Pina Colada Cupcake" and it came out good and,I thought I would share the recipe here. It is very easy to make.
Here is how you make it.
1.Pre heat oven at 375F
Cupcake is basically a cake made in muffin tin using cake batter and if you have your favorite cake batter, you can use it to make cupcake.
For this Pina Colada cupcake, I used yellow cake batter.
When you think of "Pina Colada", it is a drink made with Rum,Coconut milk,and pineapple. I wanted a little twist to it and, I added lemon extract, coconut milk into cake batter and with frosting, I used white chocolate as base.
Cake butter for this cupcake is as following..
2. Put 1 stick and half of soften butter and 1.5C sugar, and mix with hands til butter is mixed well with sugar. Then, use hand mixer to mix it up more.
** I used to use hand mixer to break soften butter first,then add sugar a little by little until mix well but if I do that way, even if hand mixer speed was on low speed, sugar flies around in the air a little and, I found my way;mix with hand beforehand and then use mixer to mix, to be better
3. Add eggs ( need 3 whole large eggs) , 1 egg at a time. Mix with sugar butter mixture every time you add one egg to the sugar butter mixture.
4. Add 1 capful of vanilla extract, 1 capful of lemon extract, 1 capful of white Rum to sugar butter egg mixture and mix well.
5. Add 1 cup of unsweetened coconut milk and 1/4C of whole milk to butter sugar egg mixture and mix well
6. To separate bowl, add 2.5 C of unbleached all purpose flower,2.5tsp of baking powder,1/2tsp table salt, and mix well
7. Add little bit of flour mixture to sugar butter egg mixture and mix well. Add some more of flour mixture to sugar butter egg coconut milk mixture and mix well. Repeat until flour mixture is gone.
** Be careful not to mix vigorously. Be gentle. I use spatula. My mother and I baked lots of cakes when I was a kid. She always made Birthday cake for me or other family member and, when we make cake, she always gave me a tip or two. Here is one tip for you.
Use spatula or wooden spoon when you mix in flour mixture to wet ingredients and be gentle to mix. The way my mother has taught me is to write number "11" with spatula in the butter mixture and put the spatula against side of bowl and go all the way around the bowl to scoop it around as if you write circle around number 11 and then, move the spatula as if folding over to center and repeat it til ingredients are mixed well. I usually do this a couple of times or till I see not flour bits in the mix. Mixing cake butter too much is not good.
Over mixing can make your cake dry and tough crust on top or maybe not fluff up as it should too.
8. Put Muffin tin foil to muffin cup pan and fill to about 80% each
9. Put the pan into oven, and bake till top is golden, and when you put toothpicks in center, it should comes out clean when cake is done.
***** While cake is in oven ****
<Make Pina colada frosting>
1. Put handful of white chocolate into pyrex measuring cup, microwave 15 seconds, mix and 15 seconds more till chocolate is melt. When chocolate is melt nicely, add 1/4 C of 100% pineapple juice and mix well.
2. Add capful of white Rum in the chocolate mixture and firm it up with confectioner's sugar
<Toast coconut flakes for topping>
1. Pina colada cupcake topping is toasted coconut flakes. Just put a small skillet on stove, no oil needed. Just pour some sweetened coconut flakes and toast them. You need to move things around with wooden spoon so that it would not burn in the skillet.
**** When cake is ready ***
Pour some white Rum into a cup and blush the cup cake top with White Rum while it is still hot. You do not want to blush this cake too much because it gets soggy. Just a bit to give a hint of Rum in the cake.
When cake is cooled outside the muffin tin on plate, put the pina colada frosting over cupcake and sprinkle toasted coconut flake on top
If you like, you can pour all the cake batter to cake pan, bake it as one big cake. This cupcake is a my version of citrus cake with twist.
Enjoy!
In Japan, we do not cerebrate the way people here in the states do. Valentine's day is for girls to give chocolates to boys they like. White day which is March 14th is the day for boys to give cookies to girls. You can read more on how valentine's day is cerebrated in Japan here.
I would imagine chocolate will be the best seller of this month, but I prefer to make the special day as personal as possible and, I tend to make something special.
This year, I have made "Pina Colada Cupcake" and it came out good and,I thought I would share the recipe here. It is very easy to make.
Here is how you make it.
1.Pre heat oven at 375F
Cupcake is basically a cake made in muffin tin using cake batter and if you have your favorite cake batter, you can use it to make cupcake.
For this Pina Colada cupcake, I used yellow cake batter.
When you think of "Pina Colada", it is a drink made with Rum,Coconut milk,and pineapple. I wanted a little twist to it and, I added lemon extract, coconut milk into cake batter and with frosting, I used white chocolate as base.
Cake butter for this cupcake is as following..
2. Put 1 stick and half of soften butter and 1.5C sugar, and mix with hands til butter is mixed well with sugar. Then, use hand mixer to mix it up more.
** I used to use hand mixer to break soften butter first,then add sugar a little by little until mix well but if I do that way, even if hand mixer speed was on low speed, sugar flies around in the air a little and, I found my way;mix with hand beforehand and then use mixer to mix, to be better
3. Add eggs ( need 3 whole large eggs) , 1 egg at a time. Mix with sugar butter mixture every time you add one egg to the sugar butter mixture.
4. Add 1 capful of vanilla extract, 1 capful of lemon extract, 1 capful of white Rum to sugar butter egg mixture and mix well.
5. Add 1 cup of unsweetened coconut milk and 1/4C of whole milk to butter sugar egg mixture and mix well
6. To separate bowl, add 2.5 C of unbleached all purpose flower,2.5tsp of baking powder,1/2tsp table salt, and mix well
7. Add little bit of flour mixture to sugar butter egg mixture and mix well. Add some more of flour mixture to sugar butter egg coconut milk mixture and mix well. Repeat until flour mixture is gone.
** Be careful not to mix vigorously. Be gentle. I use spatula. My mother and I baked lots of cakes when I was a kid. She always made Birthday cake for me or other family member and, when we make cake, she always gave me a tip or two. Here is one tip for you.
Use spatula or wooden spoon when you mix in flour mixture to wet ingredients and be gentle to mix. The way my mother has taught me is to write number "11" with spatula in the butter mixture and put the spatula against side of bowl and go all the way around the bowl to scoop it around as if you write circle around number 11 and then, move the spatula as if folding over to center and repeat it til ingredients are mixed well. I usually do this a couple of times or till I see not flour bits in the mix. Mixing cake butter too much is not good.
Over mixing can make your cake dry and tough crust on top or maybe not fluff up as it should too.
8. Put Muffin tin foil to muffin cup pan and fill to about 80% each
9. Put the pan into oven, and bake till top is golden, and when you put toothpicks in center, it should comes out clean when cake is done.
***** While cake is in oven ****
<Make Pina colada frosting>
1. Put handful of white chocolate into pyrex measuring cup, microwave 15 seconds, mix and 15 seconds more till chocolate is melt. When chocolate is melt nicely, add 1/4 C of 100% pineapple juice and mix well.
2. Add capful of white Rum in the chocolate mixture and firm it up with confectioner's sugar
<Toast coconut flakes for topping>
1. Pina colada cupcake topping is toasted coconut flakes. Just put a small skillet on stove, no oil needed. Just pour some sweetened coconut flakes and toast them. You need to move things around with wooden spoon so that it would not burn in the skillet.
**** When cake is ready ***
Pour some white Rum into a cup and blush the cup cake top with White Rum while it is still hot. You do not want to blush this cake too much because it gets soggy. Just a bit to give a hint of Rum in the cake.
When cake is cooled outside the muffin tin on plate, put the pina colada frosting over cupcake and sprinkle toasted coconut flake on top
If you like, you can pour all the cake batter to cake pan, bake it as one big cake. This cupcake is a my version of citrus cake with twist.
Enjoy!
Posted by yassy at 2/14/2010 7:38 AM 
Categories: Miscellaneous (cooking)
Tags: pina colada cupcake cupcake food
Categories: Miscellaneous (cooking)
Tags: pina colada cupcake cupcake food
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