Little Ivy Cakes

HAWAIIAN Luau: A Pina Colada cupcake with a pineapple glaze, coconut lime buttercream, topped with lime zest, toasted coconut and chocolate.

I made 50 of these for a Hawaiian luau party- I haven't heard the verdict on them yet but, my co-workers who got the "defects"/ samples said they looked amazing and were really good.


I am really finding that I like to decorate the cupcakes differently- it makes it fun for me and mayby even the one eating the cupcake.
I was thinking though, if I were do do these again, I may try to do a fondant pumeria flower or something and just simply place that on top of the cupcake-That would look sooo super amazing.
Anyway next time.
Here's the Recipe(if you want to try):

1 cup white chocolate chips
¾ cup granulated sugar
1 cup butter
1 tablespoon coconut extract
½ cup milk
½ cup Cream of Coconut or pina-colada mix that has real cream of coconut in it( comes in a can I forget the brand name)

Melt all these ingredients in a double boiler until smooth.
Then take off the heat and let cool 10-15 minutes

While that’s cooling…..

In a large mixing bowl combine:
1 cup flour
¼ cup self-rising flour

In a small bowl mix
3/4 cup apple-dipping caramel
3/4 cup pineapple preserves
¼ cup pina-colada mix

Now that the melted chocolate mix has cooled, mix 2 lightly beaten eggs into the melted chocolate mix.

Add 1 cup at a time of the melted chocolate mix to the flour mix
After each time mix well-this will prevent clumps.

Fill the cupcake papers ½ way with cake batter, then add a dollop of the caramel mix in the middle, them add some more cake batter to cover the caramel dollop. The cupcake should be on the full-side of ¾ of the way full.

If you are making mini 1” cupcake this recipe will make apprx. 55 cupcakes.
The mini’s bake for 15 minutes

If you are making regular size 2” cupcakes (which by the way can be a little too much as the cake is really rich.) then the recipe makes 15 cupcakes. And will bake for 20-30 minutes.

Glaze the cupcakes with some apple-dipping caramel and 1 tablespoon coconut extract.

Then pipe pretty designs on the glazed cupcake with vanilla butter cream frosting with ¼ cup lime juice (or to taste)

I garnished with lime zest(amazing color), chocolate ganache, candied lime zest, toasted coconut and gold shimmer dust.

I have made this recipe 3 times now, slightly altering them each time.
1. Vanilla bean cherry cupcake
2. The "coconut dream" cupcake
3. And the pina-colada cupcake

I love this recipe!


The End