Coconut, Pineapple & Rum Cupcakes-MainPhoto

Coconut, Pineapple & Rum Cupcakes-MainPhoto
Editor’s Note:
Here’s a different take on traditional Valentine’s Day treats; go tropical!  Also, here is more visual inspiration for your Valentine’s Day Decorating!


Coconut and pineapple are two delicious fruits and when combined they produce a balanced flavor and the rum enhances their tropical taste. These cupcakes can also be made without the rum.

Read Related: The Sweet Life: Chocolate-Coffee Cupcake!

Makes: Approximately 12 cupcakes

5¼ oz of butter
3¾ oz of baker’s sugar
3 eggs
8 drops of essential coconut oil or 1 TSP natural coconut essence
1¾ oz flour
1½  oz cornstarch
1 TSP baking powder
12 small pieces of pineapple
Rum syrup

Rum Syrup:
3½ fl oz of rum
1¾ oz of sugar


  1. Beat butter and sugar together until soft, add the egg yolks and continue beating, and then add the natural coconut essence.
  2. Sift together the flour, cornstarch and baking powder and add to mixture.
  3. Beat the egg whites until stiff and gently mix into the batter.
  4. Pour batter part of the batter into paper liners covering only the base, place a piece of pineapple and cover with the remaining batter to ¾ of the molds.
  5. Bake for 20 minutes at 180°.
  6. When removed from the oven, immediately brush with rum syrup. This will give them flavor and keep them moist and fresh longer.

Preparing the Rum Syrup:

  1. Place 1¾ oz of sugar with 3½ fl oz of rum in a saucepan, mix together and then place over stove, if mixed together when the heat is on the syrup might crystalize.
  2. Remove from the heat when it begins to boil.
  3. Use immediately and any remaining syrup can be refrigerated for up to 3 weeks.