Caribbean Cocktail Cupcakes

Caribbean cocktail cupcakes came to me earlier today in a moment of what can only be described as total genius! It’s my birthday soon and I like to have a large selection of cupcakes ready for my special day. I’m trying to get into new types of cake that I haven’t baked before. It’s turning out to be great fun. My ice cream cone cakes were amazing and this is my latest effort.

These delicious little Caribbean inspired cupcakes are packed with powerful Caribbean flavours. Dessicated coconut & rum flavour the cake mixture and it is topped with a coca-cola flavour icing with some wonderful lemon flavoured coconut shards. Stupidly easy to make and a little bit of the Caribbean in each and every bite!  These amazing cupcakes will be a great addition to my party cakes.

Caribbean Cocktail Cupcakes

2014-03-20 14:07:10

Yields 12

Delicious sponge cake with coconut & rum topped with coca cola icing & lemon coconut strands

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

for the cake

1. 100g butter
2. 50g soft dark brown sugar
3. 50g soft dark brown sugar
4. 2 x free range eggs
5. 100g self raising flour
6. 30g dessicated coconut
7. 2tsp rum flavouring

for the icing

1. 100g butter
2. 100g icing sugar
3. 50g soft dark brown sugar
4. 3tsp cola flavouring

for the decoration

1. 25g dessicated coconut
2. 1tsp Sicilian lemon extract

for the cake

1. cream the butter & sugars until pale and fluffy
2. beat in the eggs
3. sift in the flour
4. add the coconut
5. fold in gently until the flour & coconut are combined
6. add a tablespoon of the mixture into each bun case
7. bake in a pre heated oven at Gas Mark 5 for 20-25 minutes
8. check with a skewer after 20 minutes, when the skewer comes out clean, the cupcakes are cooked
9. leave to one side until completely cold before icing

for the icing

1. cream the butter, icing sugar & dark brown sugar until pale & fluffy
2. add the cola flavouring & mix well
3. top each bun with a tablespoon of the icing
4. smooth using a spatula or a palette knife

for the decoration

1. mix the dessicated coconut & lemon essence in a bowl
2. rub together using fingertips until there are no visible lumps & the
3. sprinkle liberally over the top of each cupcake

By Stephanie Mamo

Miss Mamo's World http://missmamosworld.com/

The following two tabs change content below.

• Bio
• Latest Posts

Miss Mamo

Creator of Delicious at Miss Mamo's World

Positive thinker, tea drinker, lover of pink, techno, cheese & chocolate. Not at the same time or in any particular order. Writer of poems, singer of songs and cooker of food - obviously! When the mantra of keep calm and bake just isn't working, you can actually just flick the kettle on and solve everything with a good cup of tea! There is actually a life outside of the kitchen, you just need to remember to turn the stove off!

Latest posts by Miss Mamo (see all)

• Thai Turkey Meatballs : RECIPE - April 21, 2017
• Meat Free Meals with GoodLife - March 28, 2017
• Litter Box Biscotti : RECIPE - October 28, 2016
• Carrot Parsnip Cake : RECIPE - October 11, 2016