Pina Colada Cupcakes

Ingredients for 1 servings:

• 150 g flour
• 30 g cornstarch
• 2 tsp, leveled baking powder
• 100 g sugar
• 1 pinch(s) vanilla powder
• 3 tbsp banana(s), mashed
• some coconut milk
• 130 g margarine, soft
• 200 g pineapple, fresh, prepared, weighed, or from the can
• 1 tbsp rum, nB
• 250 ml coconut milk
• 1 tbsp sugar
• 3 tbsp coconut syrup
• 30 g cornstarch
• 150 g cream cheese, vegan
• 100 g margarine, soft
• 2 packs of cream stiffener
• 30 g powdered sugar
• Desiccated coconut, for sprinkling

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Dairy-free, no lactose, no milk protein, vegan, with non-vegan option, for 12 pieces

Preheat the oven to 175°C fan/convection oven. Line a muffin tin with paper baking cups. Batter: Cut the pineapple into small cubes. (Reserve the remaining pineapple for decoration.) Beat the margarine with the sugar and vanilla until fluffy. Gradually fold in the banana puree and continue stirring. Mix the flour with the cornstarch and baking powder and stir in, adding a little coconut milk; the batter should not be too stiff, but not too runny either. If you like, you can also fold in a tablespoon of rum. Carefully fold in the pineapple pieces. Pour the batter into the baking cups and bake for approx. 35 minutes. Remove from the oven and let cool. Topping: Take 50 ml of coconut milk and mix with 1 tablespoon of sugar, 1 tablespoon of coconut syrup and the cornstarch until smooth. Bring the remaining coconut milk to a boil and stir in the mixed cornstarch, bring to a boil, remove from the heat and then let cool. Whip the cooled pudding with the cream stiffener, add 2 tablespoons of coconut syrup and the powdered sugar, stir in the margarine, and beat well. Fold in the vegan cream cheese. Spread on the cooled batter and sprinkle with coconut flakes. Decorate with pineapple pieces and paper umbrellas. Tip: For the non-vegan version, replace the banana puree in the batter with 2 eggs, the margarine in the batter and topping with butter, and the vegan cream cheese with regular cream cheese.