Pina colada cup cakes by shireen

                                     Pina colada cup cakes

      Ingredients

      Butter 3 ounces

      Caster sugar 4 ½ ounces is 8.5 tbsps

      Eggs 2

      Coconut cream ½ cup

      Coconut essence ½ tsp

      Pineapple chopped 3tbsp

      Self raising Flour 4 1/2ounce

      Ingredients for topping

      Icing sugar 5 ounce

      Coconut essence ½ tsp

      Coconut cream 2 tbsp

      Pineapple cubes for decoration

      Glazed cherries for decoration

      Method for cup cake

      Beat 3 ounces butter and 4 ½ ounce castor sugar together until creamy, add in ½ tsp coconut essence, ½ cup coconut cream and 2eggs, beat for 1 minute, add in flour and beat on low speed until mixture smooth, fold in 4 tbsp chopped pineapples, divide the mixture between paper cases and bake on 190 degrees for 20 minutes, remove and cool on wire rack.

      Method for topping

      Mix 5 ounces icing sugar with ½ tsp coconut essence and 2 tbsp coconut cream to make a thick glassy icing, spread icing over the top of each cake, thread a piece of pineapple and cherry onto each cocktail umbrella and press 1 onto each cup cake.