Swimming Pool Cupcakes
Ingredients for 12 pieces:
dough 200g flour 2 teaspoons baking powder
2 eggs 50g grated coconut
250g pineapple (small pieces or mashed) 200g brown sugar
50ml pineapple juice 50ml
milk 160g butter or margarine
Bake at 140 ° fan about 40 minutes. Allow to cool before the frosting is applied (otherwise it bleeds).
Frosting
160g butter or margarine
300g icing sugar
90g Cream of Coconut
50ml Blue Curacao
1 teaspoon vanilla flavoring
20g desiccated coconut (for mixing and as a garnish)
Blue food coloring (if required)
The finished cupcakes 2-3 hours in the fridge so the frosting is as firmly as possible.
