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Ingredients
- 1 can of pineapple rings. (Keep the juice aside, chop the pineapple into small slices)
- 2 tablespoons of brown sugar
- a large pinch of cinnamon powder
- 1 stick of butter (softened)
- 1/2 cup of sugar (brown or caster)
- 2 shots of rum (I used Meyer, you can use Malibu if you want. or any other type of tropical coconut-y liquer is fine)
- 4 eggs
- 1 1/2 cups of self rising flour
- 1 packet of philly cream cheese
- 1/2 cup of powdered sugar
- Saute the pineapple in a pan with abit of butter, gradually add in the brown sugar and cinnamon.
Cook till pineapple becomes "sticky", (About 10-15 mins on medium low heat) set aside.
- Cream butter + sugar until fluffy, add in the shots of rum, and 1/3 cup of pineapple juice, then eggs one at a time.
- Sift in the flour gradually, then a pinch of cinnamon powder.
- Combine then fold in sauteed pineapple.
- Spoon into cupcake moulds and bake at 375 deg cel. for 20-25 mins or until toothpick comes out clean.
- While waiting for cupcakes to cool, beat cream cheese on high speed until fluffy
- Add abit of warm milk if it's too thick, then sift in the powdered sugar gradually until desired consistency.
** Top with toasted dessicated / shredded coconut + pineapple slice
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