A swirl of Piña Colada flavoured icing makes these true-blue cupcakes extra special. Creating the mini beach flags couldn’t be easier – simply use a small brush to paint Queen Food Colours onto white fondant icing. Perfect for your Australia Day celebrations!

Prep:
30 min
Cook:
20 min
Serves:
12

Ingredients

Cupcakes
  1. ½ cup (125ml) coconut cream, chilled & unshaken, see method
  2. 100g unsalted butter, room temperature
  3. 185g caster sugar
  4. 2 tsp Queen Organic Vanilla Bean Paste
  5. 2 large eggs
  6. 1 ⅓ cup (200g) self-raising flour
Fondant Flags
  1. 150g Dr. Oetker Ready to Roll Icing White
  2. Queen Pillar Box Red Food Colour
  3. Queen Yellow Food Colour
Coconut Buttercream
  1. 200g unsalted butter, softened
  2. 3 ½ cups (560g) powdered sugar
  3. ¼ cup (60ml) coconut cream, reserved
  4. 2 tsp Queen Piña Colada Flavour for Icing
  5. Queen Blue Food Colour Gel
  6. 50g plain sweet biscuits, crushed

Method - Cupcakes

  1. Step 1

    Open coconut tin and spoon off ¼ cup of the thick coconut cream from the top of the tin, set aside and reserve for buttercream. Mix the coconut cream that remains within the tin. Pour out ½ cup of this for the cupcakes, set aside.

  2. Step 2

    Preheat oven to 160°C (fan forced). Line a 12-hole cupcake tin with cupcake cases.

  3. Step 3

    In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until lightened in colour. Add sugar and Vanilla Bean Paste and continue mixing on high for 3 minutes.

  4. Step 4

    Beat in eggs one at a time, mixing until combined. With mixer on low, add a third of the flour followed by half of the coconut cream. Repeat, finishing with the flour and mix until just combined.

  5. Step 5

    Fill cupcake cases to ¾ full and bake for 18-20 minutes or until they spring back when lightly pressed. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Method - Fondant Flags

  1. Step 1

    Knead Ready to Roll Icing until smooth and pliable. Roll out to 3mm thick and using a small rectangular cookie cutter or a sharp knife cut out flag shapes.

  2. Step 2

    Wrap one of the short edges of icing around a tooth pick and press to adhere. Using a paint brush lightly dipped in food colour, paint 1 half of the flag red, and the other half yellow. Set aside to dry.

Method - Coconut Buttercream

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes. Add icing sugar and mix on low until just incorporated. Beat on high for 5 minutes until light and fluffy.

  2. Step 2

    Add coconut cream and beat to incorporate. Add a few drops of Blue Food Colour Gel and Piña Colada Flavour for Icing and mix to incorporate.

  3. Step 3

    Spoon into a piping bag fitted with a star tip and pipe buttercream onto cupcakes. Sprinkle one half with biscuits crumbs and place flag into icing.

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