23 Jul 2016

Hawaiian Sunset Cupcakes

No Comments Baking and Cupcakes

These sunset coloured cupcakes are flavoured with layers of pineapple, coconut and orange and an awesome chance to use cocktail umbrellas!

Hawaiian Sunset Cupcakes
Prep time
Cook time
Total time
Serves: 12
  • 115g butter
  • 120g caster sugar
  • Seeds from 1 vanilla bean
  • 2 eggs
  • 175g flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • Dash salt
  • 120ml pineapple juice
  • 120ml sour cream
  • Food colouring: red, yellow, orange
  • ½ tsp coconut extract
  • ½ tsp orange extract
  • ½ tsp pineapple extract
Rum Buttercream
  • 100g butter
  • 200g icing sugar
  • ½ tsp vanilla extract
  • 1 tsp coconut rum/tropical liqueur
  1. Preheat the oven to 175C/350F, prepare 14 cupcake cases.
  2. Cream the butter and sugar until fluffy.
  3. Add the eggs and vanilla.
  4. Mix the dry ingredients in a small bowl, then add to the mixture.
  5. In another bowl, mix the pineapple juice and sour cream.
  6. Mix the wet dry ingredients in two additions.
  7. Split the mixture into 4 bowls - bowl 1: red with coconut extract, orange with orange extract and yellow with coconut extract. Leave one bowl untinted.
  8. Fill each cupcake case with red->orange->yellow->white.
  9. Bake for ~20 mins until springy.
  1. Cream the butter for a couple of minutes until softened.
  2. Stir in the icing sugar, then beat on high speed.
  3. Add the vanilla extract and rum.
  4. Fill a piping bag and pipe swirls over the cooled cakes.

Baked cupcakes

Fill 2/3 full and bake until golden brown

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