Piña Colada muffins

Name: Piña Colada muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 150 g Butter or margarine; 150 g Sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 300 g + 2 tablespoons flour; 1 package Baking Powder; 5 TABLESPOONS Pineapple juice; 1 Baby pineapple; 30-40 g Frying fat; 3 TABLESPOONS Coconut liqueur (e.g. Batida de Coco); 250 g Icing sugar; 40 g Cocktail cherries; 4 TABLESPOONS Coconut flake; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

150 g Butter or margarine
150 g Sugar
7-10 Tbsp Salt
4 Eggs (size M)
300 g + 2 tablespoons flour
1 package Baking Powder
5 TABLESPOONS Pineapple juice
1 Baby pineapple
30-40 g Frying fat
3 TABLESPOONS Coconut liqueur (e.g. Batida de Coco)
250 g Icing sugar
40 g Cocktail cherries
4 TABLESPOONS Coconut flake
7-10 Tbsp Fat and flour

Directions

1
Whisk the fat, sugar and 1 pinch of salt with the whisk of the hand mixer until thick and creamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the pineapple juice. Pour the dough evenly into 8 greased and flour-blended muffin tins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the muffins from the cake tins and let them cool on a cake rack.
2
In the meantime, peel the baby pineapples. Cut into wafer-thin slices and turn in flour. Heat the fat in a small pan. Fry the pineapple slices in it, take them out and let them drain. Mix coconut liqueur and icing sugar to a smooth glaze and cover muffins with it. Decorate with cocktail cherries, pineapple slices and grated coconut