Pina Colada Cupcakes - SK Khazana

Ingredients list for Pina Colada Cupcakes - SK Khazana

• Cupcakes
• 4 tablespoons Pineapple crushed
• 1/2 cup Pineapple juice
• 6 tablespoons Butter at room temperature
• 3/4 cup Castor sugar
• 3 Egg whites
• 6 tablespoons Sour cream
• 1 1/4 cups Refined flour
• 3/4 teaspoon Baking powder
• For topping Frosting
• 3/4 cup Butter at room temperature
• 2 cups Powdered sugar
• 2 tablespoons Sour cream
• 2 tablespoons Pineapple crushed
• 2 tablespoons Vegetable shortening at room temperature
• to garnish Pineapple pieces

Method

1. Preheat oven at 180° C.
2. Take butter in a bowl, add castor sugar and beat with an electric beater till light. Add egg whites and beat well. Add sour cream and beat again. Add crushed pineapple and pineapple juice and beat well.
3. Add flour and baking powder and continue to beat till the mixture is smooth. Transfer the batter in a piping bag.
4. Snip off the pointed end and pipe the batter into individual cupcake moulds till ¾ full. Keep the moulds on a baking tray, keep the tray in the preheated oven and bake for 15-20 minutes.
5. Remove from oven, allow to cool slightly and de-mould. Set aside to cool completely.
6. To make the frosting, take butter in a bowl, add powdered sugar and beat with an electric beater till well combined. Add sour cream and crushed pineapple and beat till well combined. Add shortening and mix well. Fill the frosting into a piping bag.
7. Snip off the pointed end and pipe out the frosting generously on the cupcakes, garnish with pineapple pieces and serve.