Piña colada cupcakes

Other materials:

• 250 gram unsalted butter
• 5 eggs size L (approx. 250 gram)
• 250 ml water
• 250 gram unsalted butter
• Grated coconut
• Slices of pineapple
• Umbrellas

Make sure all the ingredients are at room temperature. Preheat the oven to 180°C (convection oven 160°C). Add 250 ml of water to 250 grams of the mix for buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour.

Mix 500 gram mix for cupcakes, 250 gram butter, 5 eggs and the coconut flavouring on low speed in 4 minutes to a smooth batter. Line a muffin pan with paper baking cups, use an ice-cream scoop to half fill the cups with batter. Bake the cupcakes in the preheated oven for approx. 18-20 minutes. Let them cool down on a cooling grid.

Finish the buttercream. Beat 300 grams of unsalted butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Add the pineapple flavouring and a bit of yellow colouring to the mixture. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes).

Place the tip in the decorating bag and fill this with the buttercream. Pipe swirls on the cupcakes and decorate them the coconut, a slice of pineapple and an umbrella.