If you like piña colada, these cupcakes are for you

What could be better than a cocktail? Yes, you probably know where I’m going with this. A cocktail in cake form. Cupcake form to be precise. Cupcakes have had their heyday, and it was only a matter of time before the next trend came along. We’ve had macarons, we’ve had cruffins, and all the viennoiserie variations imaginable, but the humble cupcake shouldn’t be overlooked. Cupcakes are perfectly portioned for one, easily portable and make for an easy bake to serve a crowd.

This recipe plays on the flavours of a piña colada, delivering a hit of pure tropical sunshine in every bite. Cupcakes take well to cocktail-inspired flavours; they seem a little more decadent and grown up than ­the fairy cakes we grew up with.

The sponge for this one is flavoured with coconut milk and vanilla, a beautiful but subtle combination. They are baked with piece of rum-soaked pineapple hidden inside, adding a deliciously chewy surprise. Each bite has just the right amount of sharpness and sweetness from the fruit, and combined with the smooth rum, it’s a winner. I usually use dark or golden rum if I’m baking with pineapple – it has a deep caramel flavour, reminiscent of maple syrup. Once baked, any leftover rum from the pineapple-soaking can be brushed over the warm baked cupcake sponge, adding even more flavour. The rum will be subtle, so don’t worry about overdoing it.

The topping is a standard buttercream frosting, flavoured with a little more coconut milk and a little more rum for good measure. The alcohol can be omitted if you prefer, just add a grating of fresh lime zest for an equally effective flavour hit. The cupcake is finished with some dried pineapple pieces and a sprinkle of toasted coconut flakes.

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Piña colada cupcakes

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The dried pineapple pieces are baked low and slow for about an hour, until chewy and slightly crisp. The slight dehydration concentrates the flavour, turning them into little pineapple wine gums. This element, and the toasted coconut, can be made in advance, along with the buttercream.

The recipe makes six cupcakes, but it can easily be scaled up to make 12, 18 or 24.

Recipe: Piña colada cupcakes