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Pina Colada Cuptails

Ingredients (Makes 18)

  • 500g Wrights Madeira Cake Mix 
  • 250ml Pineapple Juice
  • 60ml Vegetable Oil
  • 227g tin Pineapple Chunks (Drained and Chopped)
  • 100g Desiccated Coconut
  • 100g Desiccated Coconut (Toasted for decoration)
  • 18 Tbsp Rum
  • 300g Icing Sugar
  • 400g Unsalted Butter (Softened)
  • 100g Creamed Coconut (Softened)
  • 1/4 Fresh Pineapple
  • 2 Tablespoon Honey


  • Place the cake mix, pineapple juice and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes.
  • Stir in the chopped pineapple and coconut.
  • Line 2 standard 12 hole muffin tray tin with 18 muffins cases. 
  • Divide the mixture between the 18 muffin cases
  • Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch.
  • Pierce each cupcake several times with a skewer and drizzle over 1 tablespoon of rum onto each cupcake.
  • Allow to cool completely before decorating.
  • Cut the pineapple into 3 long wedges. Place on a lined baking tray and drizzle over the over the honey.
  • Place under the grill under a medium heat until caramelised.
  • Beat the creamed coconut and butter together until very soft and then add the icing sugar.
  • Beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine. Do not over beat or the mixture may become runny.
  • Spread the topping onto each of the cupcake. Dip the cupcakes into the coconut covering the sides of the topping.  
  • Cut each wedge of pineapple into 6 pieces and place a piece in the middle of each cupcake.