Pina Colada Cupcakes

Apologies to my miniscule group of fans, for I have been extremely absent since the summer.

Late October I started studying at Nottingham University.

'Studying' is a loose term, since the most reading I've done has been on the back of paracetemol packets after waking up at 4pm. 

Its been the most amazing first term, so amazing that I haven't been able to stop and pick up a mixing bowl. Especially considering the fact that students are broke as fuck.

 After a certain point, money tends to be represented by tickets, cigarettes and takeaway. This is all organised on an epic trip to One-Stop where rich jewish students escape campus and fear the locals while getting money out. I've decided that the locals are possibly more scared of me, with my bright red hair and embodying Carrie Bradshaw in her misguidedly bad dressed days of the 2nd season of Sex and the City.

I'm quite certain I've eaten more Dominoes in the past 3 months than in my entire life, to the point that Milel (the guy who answers the phone) and I have developed a very promising relationship...that was until he asked me if I was sure I only needed one chocolate melt.

I decided to symbolise the past few months in a recipe, I would go with my first batch of alcoholic cupcakes. 

They represent nights like these:

And mornings like these:

I hosted a 'You Are What You Drink' party for my birthday this year in the brilliant Hoxton Pony in Shoreditch. This meant that everyone dressed up like their favourite cocktail. I was particularly impressed by the girl wearing a lemon on her head. Less so by the girls dressed as White Russian...hookers. 

Anyway, it got me inspired. 

The ultimate cocktail is of course the Pina Colada - and with enough Malibu in my house to sedate an army of Israeli soldiers, I decided to give it a go.

I love this recipe, and how the cupcakes have a glazed look to them. They taste gorgeous, like calorie fuelled shots!

Here's how it's done:

Ingredients

• 55g/2oz unsalted butter, room temperature
• 140g/5oz sugar
• 120ml/4floz coconut milk
• 1 large egg
• 140g/5oz plain flour
• 2tsp baking powder
• 425g/15oz can of pineapple rings, drained and chopped small

For the icing:

• 175g/6oz caster sugar
• 1 egg white
• 2tbsp coconut rum, like Malibu
1. Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole non-stick muffin tin with paper cases.
2. Cream the butter and the sugar together until light and fluffy. Mix the coconut milk and egg together and add to the butter and sugar. don’t worry if it looks a little curdled at this stage.
3. Sift the flour with the baking powder and add to the mixture, followed by the chopped pineapple.
4. Divide the mixture between the muffin cases and bake in the oven for 20 mins until springy to the touch. Leave to cool on a wire rack.
5. Place the icing ingredients in a heatproof bowl and place over a bowl of hot (not boiling) water. Use an electric whisk to beat the mixture until it thickens and forms soft peaks when you lift the whisk. This should take 5-6 mins. Remove the bowl from the heat and spread the icing on the cupcakes, working quickly before the icing sets. Decorate as you please.