Virgin Pina Colada
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Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • CAKE
  • 350g self-raising flour
  • ½ tsp bi-carbonate soda
  • 165g white sugar
  • 100g brown sugar
  • 100g shredded coconut
  • 125ml pineapple juice
  • 350ml coconut cream
  • 130g melted vegan margarine
  • 1 tsp vanilla extract
  • 2 flax eggs (30g golden flax meal mixed with ⅓ cup water)
  • PINEAPPLE CURD
  • 1½ cups pineapple juice
  • 10g margarine
  • 160g white sugar
  • 30g cornflour
  • ½ cup almond milk
  • Yellow food colouring
  • ICING
  • 300g vegan margarine
  • 500g icing sugar
  • 30g freeze dried pineapple (blitzed into a fine powder)
  • 25ml aqua faba (juice from a can of chickpeas)
  • 1 tsp vanilla extract
  • Toasted coconut flakes
Instructions
  1. PINEAPPLE CURD
  2. Add sugar and corn flour to a small saucepan on put over medium heat on the stove.
  3. Add juice, almond milk and margarine to saucepan and whisk until it thickens.
  4. Once it becomes a pudding like consistency, put into a plastic container. Put on the lid and refrigerate overnight. It will thicken further as it cools.
  5. CUPCAKES
  6. Pre-heat oven to 175C (347F).
  7. Add sifted flour, brown and sugar, shredded coconut and bi-carb into a large bowl and mix well.
  8. Add coconut cream, melted margarine, pineapple juice and vanilla into dry ingredients.
  9. Beat until just combined
  10. Add flax egg and mix until just combined
  11. Spoon into cupcake wrappers - an ice-cream scoop gives the perfect amount.
  12. Place on a flat tray (or cupcake tin if using paper wrapper instead of cardboard)
  13. Cook for 18-20 minutes until a cake tester comes out clean.
  14. Transfer to a cooling rack.
  15. TOAST THE COCONUT FLAKES
  16. Place the coconut flakes on a flat tray and put into the oven after the cupcakes come out.
  17. Check after 5 minutes and remove from oven once they start to brown.
  18. ICING
  19. Add margarine to a mix master and mix until soft and whipped.
  20. Add fine freeze dried pineapple & vanilla mix until well combined.
  21. Add icing sugar in 3 batches and mix until well combined.
  22. Pour in aqua faba & mix for 3-5 minutes until fluffy.
  23. ICING THE CUPCAKES
  24. Once cupcakes & pineapple curd has cooled, cut a hole in the centre of each cupcake using either a knife or a cupcake corer. Don’t throw out the cake that you remove.
  25. Put the pineapple curd into a plastic piping bag (no nozzle needed). Cut a hole in the tip of the bag and fill each hole with curd. Put the cake you removed into the hole on top of the curd. You might need to remove some of the cake so the cake plug sits flat on the top of the cake.
  26. Add the icing to a large piping bag with a large star tip nozzle. Fill with icing and pipe a swirl on top of each cupcake. Sprinkle each cupcake with toasted coconut flakes.
Recipe by my vegan plate at https://www.myveganplate.com/virgin-pina-colada-cupcakes/