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Gluten free Blue Hawaii cupcakes

A dear fried of mine recently asked me if I could make some cupcakes for her husband's birthday party. I love a good excuse to make lots of cupcakes! So, after much thought I decided to make cocktail inspired adult cupcakes with liquor. I went for a Hawaiian theme for my cupcakes as the birthday boy was getting a 1950's Hawaiian shirt from his adorable wife.

For the Blue Hawaii cupcakes I used fresh pineapple, rum and Blue Curaçao ( a liqueur flavoured with the dried peel of the laraha citrus fruit, grown on the island of Curaçao) with a coconut buttercream frosting, decorated with a maraschino cherry and slice of fresh coconut.

Gluten Free

12 Cupcakes

Method

Blue Hawaii cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F)

  2. Line muffin tray with paper cases.

  3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour

  4. Beat in eggs, flour, blended pineapple, rum and Blue Curaçao

  5. Divide mixture among cases

  6. Bake for 25-30 minutes until cakes bounce back when lightly pressed

  7. Place cakes on a wire rack to cool

Coconut buttercream

  1. Beat butter, coconut milk and colouring until light and fluffy

  2. Slowly beat in icing sugar, until soft peaks form

To decorate

  1. Fill piping bag with the blue coconut buttercream and pipe in swirl on top of cakes

  2. Push cocktail umbrella through cherry and into side of cupcake

  3. Place coconut chunk on opposite side of cupcake to cocktail umbrella

Ingredients

Blue Hawaii cupcakes

  • 125g butter (unsalted, at room temperature)

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 1 cup pineapple (blended)

  • 3 tbsp light rum

  • 2 tbsp Blue Curaçao

Coconut buttercream

  • 225g butter (unsalted, at room temperature)

  • 3 tbsp coconut (milk)

  • 375g icing sugar (sieved)

  • dropfood gel (blue)

To Decorate

Equipment

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