Piña Colada Candy Floss Cupcakes
Ingredients
- 300ml soya milk
- 300g self raising flour
- 200g sugar
- 100ml rapeseed oil
- 100g pineapple pieces
- 50g desiccated coconut
- 2 tbsp rum (optional)
- 2 tsp cider vinegar
- 1/2 tsp salt
- 500g icing sugar
- 150g vegan butter
- 2 tbsp either soya milk or rum
- Piña colada Candyfloss
Preparation
Preheat the oven to 180C.
Cut the pineapple pieces into small morsels.
Mix together the soya milk and cider vinegar. Stir and leave to curdle.
Measure the flour, salt, and coconut into a large bowl.
Add the sugar, rum (if using), oil, and pineapple to the milk mixture and mix well.
Pour this over the flour mixture and mix until you have a smooth batter.
Spoon the batter into cupcake cases, filling them about 3/4 of the way up.
Bake at 180C for 15 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.
Once the cupcakes are cool, make the buttercream by mixing the icing sugar and vegan butter in a mixer until it starts to come together.
Add the milk or rum and turn the speed up to medium-high. Beat until light and fluffy.
Pipe the buttercream over the cupcakes and then top with the Piña colada Candyfloss. Eat straightaway!
If you are not serving immediately, ice the cupcakes and wait until you are about to serve before adding the candy floss. Enjoy!