Makes 12 cupcakes
Cost per cupcake 22p
Preparation time 15 min
Ready in 20 min + cooling and decorating
INGREDIENTS
120g unsalted butter, softened
150g caster sugar
2 large eggs
250g self-raising flour
2tsp baking powder
½ tsp baking soda
½ tsp salt
125g canned pineapple, diced and patted dry
200ml coconut milk
1tsp vanilla extract
1 tsp white rum (optional)
Coconut butter cream
120g butter, softened
200g icing sugar, sifted
2 tbsp coconut milk
METHOD
1 Sift the flour, baking powder, baking soda and salt together and set aside.
2 Combine the coconut milk and rum (if using) in a small bowl, set aside.
3 Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in half the flour mixture, half the coconut milk mixture, then the remaining flour, and remaining milk. Stir in the vanilla and fold in the pineapple.
4 Spoon the mixture into paper cases in a 12-hole muffin tin and bake in a preheated oven, 180C/Gas 4 for 18-20 min or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
5 To make the icing, cream together the butter, sugar and coconut milk until smooth. Pipe or use a knife to smooth the cream onto the cupcakes, and decorate with glace cherries and cocktail umbrellas.
Find more recipes at: www.ellavalentine.co.uk
MONEY-SAVING TIP
Vary the flavour depending on what you have in your cupboard. Most tins of fruit will work – and instead of the coconut milk, use the fruit juice or syrup instead. Make the butter cream with normal milk, and sprinkle cakes with toasted coconut, a crumbled Flake bar or 100’s &1000’s.
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