Pinacolada Cupcakes ( For Baking Eggless Challenge )

For October's Baking Eggless Challenge we were supposed to make a beautiful and rich Pinacolada cake and  I did make the cake but unfortunately had some camera problem . I lost few of my pictures which also included this pinacolada clicks.

 So I planned to make them again once the Diwali was over and I tried it and relished the taste once again. This time I was inspired by Soumya's  cupcakes and made mine too in muffin trays . These cute mini pinacoladas were really very yummy.

Though the original recipe had used lots of eggs I made a normal eggless recipe with wheat flour which usually never fails me. I have actually used half of all the quantities given below so it gave me about 6 cakes. The quantity given below will give you 12 to 14 cakes.

Linking this to gayathriscookspot

Ingredients :

1/2 cup......................wheat flour
1 cup.......................maida
4 tbsp.....................oil
4 tbsp....................curd
1 cup.................... thick pineapple puree
1 tsp......................baking powder
1/4 tsp....................baking soda
1/2 cup...................sugar
1/4 tsp.....................pineapple essence
1 cup......................pineapple juice ( grind the pieces with sugar and strain the juice)
1 cup .......................fresh coconut grated
1 cup .......................whipped fresh cream

Method :

Dry mix the flours, baking powder and soda in a processor till well mixed.

Keep them aside and in same processor mix oil,curd, puree and sugar till light.

Add essence and mix both wet and dry ingredients by folding gently.

Take care not to over mix.

Pour spoonfuls of batter in a greased muffin tray.

Bake the cup cakes in preheated oven for 15 to 20 minutes at 180 degrees.

When they are completely cold , sprinkle some pineapple juice on them.

Let the juice be soaked by the cakes.

Do not add more or else they will become too soft and soggy.

Now spread the whipped cream on top and sprinkle fresh grated coconut.