Pina Colada Cupcakes

Ingredients:

For cupcakes:

• 1.5 cups premium wheat flour
• 1 teaspoon baking powder
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup and 1 tbsp granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsweetened coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 tbsp dark rum
• 1/2 cup refined vegetable oil (or 1/4 cup each vegetable oil and coconut oil)
• 1 tbsp lime juice

For the cream:

• 1 tbsp. pineapple juice
• 170 g (12 tbsp) butter at room temperature
• 3 cups powdered sugar
• A pinch of salt
• 1 tsp vanilla extract
• 1 teaspoon coconut extract
• 1 tbsp dark rum
• 1 cup sweet coconut flakes
• Cocktail cherries and cocktail umbrellas for garnish

Preparation:

1. Make the cupcakes: Preheat oven to 175°C. Line 12 muffin tins with parchment paper. In a medium bowl, combine flour, baking powder, and salt.
   
   In a large bowl, combine the eggs, 3/4 cup sugar, brown sugar, coconut milk, vegetable oil, vanilla extract, and coconut extract. Add the flour mixture and mix thoroughly.
   
   Fill each muffin tin about two-thirds full with batter. Bake in the oven for 18-20 minutes.
2. Meanwhile, in a small saucepan, combine the rum, lime juice, and the remaining tablespoon of sugar over medium heat. Bring to a boil and simmer until the sugar is completely dissolved.
   
   Pierce the finished cupcakes all over with a toothpick and, while still warm, brush with rum syrup. Bake in the turned-off oven for 5 minutes, then remove and let cool completely.
3. Meanwhile, prepare the cream: In a small saucepan, bring the pineapple juice to a boil. Reduce the heat and simmer for 6-8 minutes, until the liquid has evaporated and 2-3 tablespoons of pineapple syrup remain. Transfer the syrup to a small bowl and refrigerate until the mixture is completely cool.
4. In a large bowl, beat the butter with a mixer on medium speed until creamy. Reduce the mixer speed and beat in the powdered sugar and salt. Increase the mixer speed and beat for another 3 minutes.
   
   Add vanilla and coconut extract and beat for another minute. Then add rum and evaporated pineapple juice and beat thoroughly. Frost the cupcakes with frosting and sprinkle with coconut flakes. Garnish with cherries and cocktail umbrellas.