It’s January, and while we have a lot of sorrows, we might not want to drown them outright… remember, sorrows can swim!

In the spirit of preferring to smother them in sugary goodness, we figured we could indulge in boozy cupcakes if just to give us a little reprieve. I present:

Pina Colada Cupcakes!

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Ingredients:

  •  1 cup all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • ¼ cup sugar
  • 1 extra large egg
  • ½ teaspoon vanilla essence
  • 3 tablespoons rum
  • ¼ cup cream of coconut
  • 250g pineapple rings in juice, finely chopped, juice reserved

 

For Frosting:

  • 250g cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 2 ¼ cups confectioners’ (icing) sugar
  • 1/8 teaspoon salt
  • ¼ teaspoon rum
  • 4 tablespoons cream of coconut
  • 1/3 cup desiccated coconut
  • Thin pineapple pieces and sprinkles for garnish

 

How to make the cupcakes:

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  1. Decide that you’re going shopping for the ingredients late in the evening, and get home late.
  2. Start prepping for baking at 10pm.
  3. Preheat oven to 350°F (180c), then line cupcake tins with liners.
  4. In a small bowl, whisk together flour, baking powder, and salt.
  5. Pour self-glass of wine from the batch meant to make red wine cupcakes, take a generous sip.
  6. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla essence and beat until combined.
  7. Beat in ½ of flour mixture until combined. Add rum and cream of coconut and beat until combined. Beat in remaining flour mixture.
  8. Keep sipping the wine as you test the consistency of the batter.
  9. Stir in pineapple and juice until evenly incorporated.
  10. Pour batter evenly among wrappers, filling each ¾ full.
  11. Bake until cupcakes are golden and a tester comes out clean, about 22 minutes. Move to a wire baking rack and let cool.
  12. Sit and finish off the bottle of wine.
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Life is uncertain. Eat Cupcakes

 

How to make the frosting:

  1. Wake up an hour later from where you nodded off on the couch.
  2. In a large bowl, cream together cream cheese, butter, and confectioners’ (icing) sugar until light and fluffy, about 4 minutes.
  3. Add salt, rum, and cream of coconut and beat until combined and frosting is smooth and creamy, about 3 minutes more. Place frosting in fridge and go to bed at 1am.

 

Assembly:

  • Wake up at 5am with a headache from hell, aka hangover.
  • Place frosting in a pastry bag fitted with a medium tip. Pipe frosting onto cupcakes. Garnish each cupcake with a pineapple slice and sprinkles.
  • Realize that you forgot to fold in the desiccated coconut.
  • Eat one cupcake to chase the hangover away.  Your friends will love the rest. Go to work.

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Orders:

Minimum pieces 12, 120/- each. Orders a day before, delivery only within CBD, or add Kes. 300/- for Nairobi environs

Tweet us to order: @Nomenoms or find us on Facebook at Nomenoms KE