Piña Colada Cupcakes

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Piña Colada Cupcakes
Enjoy, a little summer!

3 cups cake flour
1 cup of sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons lime zest
3/4 teaspoon salt
3/4 cup unsalted butter, softened
3 large eggs
3/4 cup pineapple puree (approximately 1/4 fresh pineapple, peeled, cored, and pureed in a food processor)
1/3 cup coconut milk.

For icing:
2 1/4 cups unsalted butter, softened slightly but still cool.
1c icing sugar
3/4 cup pineapple puree (approximately 1/4 fresh pineapple, peeled, cored, and pureed in a food processor).

Red cherries for decoration.

Combine sugar with butter until soft and fluffy, add lime zest, add coconut milk and 1 egg at a time, add pineapple puree.
Combine flour, baking powder, and baking soda, and salt in another bowl.
Add flour a little at a time into butter mixture.
Spoon 1 tbs of batter into cupcake cases in a muffin pan and bake at 180C for 16-18 min.
Cool completely.
Ice with a plain nozzle and decorate as desired.

Prepared, tried, and tested Melenie Govender Pillay



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