Recipe: Blue Hawaiian cocktail cupcake


The Pina Colada tray bake and Amaretto sour cocktail cupcakes were SO delicious I have set myself the challenge of 'cupcaking' as many yummy cocktails as I possibly can and my next cocktail to try was a firm favourite of mine - the Blue Hawaiian.



Traditionally the Blue Hawaiian is made up of rum, pineapple juice, Blue curacao, sweet n sour mix and garnished with fresh pineapple, a maraschino cherry and a cocktail umbrella.

It really is the taste of tropical summers!


Because of the curacao the cocktail is well know for being a bright blue colour - hence it's name! - so I new that this was going to be an important factor when turning this cocktail into a cupcake.

I have had disasters when turning butter cream blue before because of the yellowness of the butter, it tends to turn a greenish colour. To avoid this happening, use a whiter fat such as lurpak or trex.


I actually made my cupcakes alcohol free so the children could enjoy them with us but if you wanted a boozy cake, you can easily add a drop of rum to your cake batter.

The ones I made are all about the tropical taste of the pineapple and for extra flavour and moistness I added fresh crushed pineapple to the batter.


I was lucky enough to find some little cocktail mixers in B&M which are the base flavours of popular cocktails but are alcohol free until you add your rum/ vodka measure.

I used this to flavour my butter cream which added a subtle fruity curacao taste.

Again, if you would prefer a boozey cake, you can substitute the cocktail mixer for curacao in the recipe.


This recipe makes 12 cupcakes.

INGREDIENTS

For the cupcakes:
250g self-raising flour
175g caster sugar
3 large eggs
175g softened unsalted butter
1.5 tbsp baking powder
3 cups of crushed pineapple
1 tbsp white rum (optional)

For the butter cream:
200g softened, unsalted butter (white like lurpak)
3-4 tbsp Blue Hawaiian cocktail mixer (or blue curacao)
450g icing sugar
Blue food colouring

For decoration:
12 pieces of pineapple on cocktail sticks
12 cocktail umbrellas
12 maraschino cherries

METHOD

1. Pre-heat the oven to 180c and line a muffin tin with 12 cases.

2. To make the cakes - add all of the cake ingredients to a stand mixer and mix thouroughly until smooth. Spoon equally into the cases and bake for 20 minutes. Cool on a wire rack.

3. For the butter cream - mix the butter until light and fluffy. Add half of the icing sugar and mix well, then the cocktail mixer, blue food colouring and remaining half of the icing sugar. Mix thoroughly.
If your mixture is a little wet, add more icing sugar or if it is too stiff add a drop more cocktail mixer.
Spoon into a piping bag and pipe swirls onto the cooled cupcakes.

4. To decorate - Push one cherry onto each umbrella and push into the cake along with a slice of pineapple on a cocktail stick.



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