I've written before about Sugar and Crumbs, a company which makes flavoured icing sugars and cocoa powders from natural ingredients. I first came across them at a cake show and I think it's a brilliant idea, especially for those flavours which are hard to replicate. So I was excited when they sent me a packet of pina colada icing sugar to try. It costs £1.99 for 250g or £3.49 for 500g which is plenty for a dozen cupcakes. So not something I would buy every day (you have to pay postage as well) but it's a great idea for something a bit different.
I've made pina colada cupcakes once before but this time I used a different recipe from a fun book called Make Bake Cupcake. I didn't use the frosting recipe from the book though. This is what you need to make 12:
190g plain flour
1.5 tsp baking powder
pinch of salt
115g butter, softened
200g caster sugar
2 eggs
2 tbsp. rum
125ml milk
85g tinned pineapple, crushed
60g of dessicated coconut to decorate
500g Sugar and Crumbs pina colada flavour icing sugar
250g butter, softened
cocktail umbrellas to decorate
Preheat oven to 180C and line a muffin tin with paper cases - I used yellow ones.
Cream the butter with the sugar then beat in the eggs. Mix in the rum and milk and gradually add the flour along with the baking powder and salt. Finally stir in the pineapple.
Spoon the mixture into the paper cases and bake for 18-20 minutes until cooked. Allow to cool.
Mix the Sugar and Crumbs pina colada flavour with the softened butter for the buttercream. Using a piping bag and star nozzle pipe swirls on top of the cupcakes. Sprinkle over the dessicated coconut to decorate and top with a mini cocktail umbrella.
I'm sending these to Tea Time Treats, hosted by Jane at the Hedgecombers and Karen at Lavender and Lovage as their theme is barbecues.
And I'm sending these to Treat Petite, hosted by Stuart at Cakeyboi and Kat the Baking Explorer; the theme this month is summertime special.
Thanks to Sugar & Crumbs for sending me the icing sugar to review.
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