Piña Colada Cupcakes | Vegan

 " If you like Piña colada's, and gettin' caught in the rain "

Well hello there and let's pretend it's not the 28th of August! Doesn't the time fly! Well I definitely had this post planned to be shared a little sooner than it is but life has just been so busy. I feel like I've not had a second to stop and whenever I have caught a little moment to sit down and write or edit it's been sort lived. Between being busy with work at the moment and just life in general I the days have just been flying may without a chance to catch up and blog. Nonetheless though... Summer definitely has a second season in the UK after the Summer holidays and for that said season, whether it be an end of August get-together or that second-time summer heatwave in September, I've got the perfect treat. A cupcake idea that popped into my head recently, that's perfect to enjoy with a bit of sunshine and tropical times (in other words... anything above 14 degrees celsius in the uk!). Of course I made mine vegan but the base sponge and vanilla buttercream recipe aren't my own so in essence (😉 see what I did there) you can use any of your favourite vanilla cupcake or buttercream recipe of choice, it doesn't have to be vegan. If you are wanting to make it vegan like me however, I'm using the Ms Cupcake vanilla cupcake and vanilla buttercream recipe, from her Ms Cupcake: The Naughtiest Vegan Cakes in Town recipe book.

So, how did I turn these already scrumptious classics into a piña colada delight? (Well, she says, they were  a bit touch an go through the process and I did them on first run didn't I, without a practice, but we got something piña colada-like in the end). To turn these into a bit of a summer coconut delight I adapted the sponge a little, added some coconut hints to the buttercream and of course topped it off with a slice of pineapple. The additions are a really simple few steps to take to an already quick and easy classic, that we all know and love, so no expertise are required to make this summer treat! 

Ingredients you will need:

• The contents of your vanilla cupcake recipe of choice
• A small bottle of rum (Kraken rum is vegan!)
• Cupcake cases

• The contents of your chosen vanilla buttercream recipe of choice
• 60ml/ a good couple of tbsp of thick, full-fat coconut cream from the can (unfortunately, as you'll se in the video, the coconut cream that you find that collects together in tinned coconut milk melted in my video due to the hot weather so I lost the creaminess of the coconut!)
• 100g desiccated coconut 
• Tinned pineapple
• Caster sugar for dusting

So if you'd like to see how I whipped these little summery cupcakes up watch below!

See you in my next post!

Ellie x

- Something you want to save? Pin me! -