Jackie Heaton’s Pina Colada Giant Cupcake

Jackie Heaton's Pina Colada Giant Cupcake

By May 15, 2017

Jackie Heaton's Pina Colada Giant Cupcake as shown on Sugar and Crumbs Facebook Live 15th May 2017

For more from Jackie follow here at Twitter - The baking Nanna @kuskus1 - also twitter bakealong

Facebook - Jaqueline Heaton

  • Prep Time : 20 minutes
  • Cook Time : 60 minutes
  • Yield : 12

Instructions

Put the eggs and sugar in a mixer and mix until combined, mix in the stork and then finely the flour.

Drain the pineapple chunks putting a few to one side to decorate and chop up the rest and add them to your cake mix.

Divide the batter between the two parts of the giant cupcake tin and bake in the oven at 160C for 1 hour

Take out and leave to cool completely

In the meantime, beat the stork for your frosting with the Pina colada icing sugar until you get a smooth creamy consistency

Now have fun decorating, pipe the frosting as desired,add the cherries and the pineapple chunks to the wooden skewer and sprinkle the coconut on top, add the skewer and umbrella to your cake.

serve and enjoy

Credits:Jackie Heaton - Twitter The baking nanna @kuskus1 - Facebook Jaqueline Heaton

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1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 1.67 out of 5)
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4 Responses to Jackie Heaton’s Pina Colada Giant Cupcake

  1. margaret gullu

    Please could you put the temp of the oven to bake the giant cupcake.You have put the time it takes to cook but not the temperature.Thank you.

    • margaret gullu

      Sorry about the 1 star i was trying to put 5 stars but it went off before i could add more.Its a great cake and i cant wait to make it.

    • Maria

      Oh! Thank you. We didn’t realise it. It is at 160C for 1 hour =D

  2. Bea

    I’m loving the flavor and it’s so easy to make. I tried to give it 5 stars but it didn’t take it. Beautiful giant cupcake

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