Ingredients for 12 Cupcakes
- 2 Eggs
- 1 teaspoon vanilla extract or the seeds of 1 Vanilla Bean Pod
- 1/4 cup Buttermilk
- 1/4 cup Pineapple Juice
- 1/8 cup Malibu Coconut Rum
- 1 1/2 cups Flour
- 1 cup Sugar
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1/2 cup Butter, at Room Temperature
For the Frosting:
- 2 cups Mascarpone
- 1 cup Cream Cheese
- 1 cup Coconut Cream
- Powdered Sugar
For the Filling:
- 2 cups Strawberries
- 3/4 cups Strawberry Jam
- 2 tablespoons Lemon Juice
Pre-heat oven to 350°F. Prepare a cupcake pan with muffin liners.
In a bowl mix together flour, salt and baking powder. Set aside.
Use another bowl an mix together the buttermilk, pineapple juice and the rum.
In a separate bowl cream butter and sugar until light and fluffy.
Add eggs and vanilla extract and beat until well incorporated.
Now slowly add half of the liquids and half of the flour mix and beat until combined.
Scrape down the sides of the bowl and repeat the process with the remaining milk and flour.
Spoon batter into prepared muffin cups, filling each about 1/2 full.
Bake for about 15 minutes or or until a toothpick inserted in centers comes out clean.
Let cupcakes cool, then cut a hole in the centers with a knife or with a cupcake coring tool.
For the frosting mix together the mascarpone, cream cheese, coconut cream and powdered sugar.
For the filling wash and cut the strawberries. Place them together with the strawberry jam and the lemon juice in a pot and heat it up on the stove.
Let it simmer till the strawberries get mushy then blend them till they are nice and smooth.
Once it’s cooled fill the cupcake centers to the top with the strawberries sauce.
Put the little center piece back on the cake and frost them with the coconut-mascarpone creme.
Now drizzle some of the strawberry filling on top of the frosting and garnish the cupcakes as desired. I made little pineapple, strawberry skewers and added a little umbrella to make it look extra fancy.
Source : allrecipes.Com