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
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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