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Gluten free Pina Colada 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 Gluten free Pina Colada cupcakes I made a fresh pineapple and coconut cupcake with a rum meringue frosting, I decorated them with cocktail umbrellas, Maraschino cherries and a slice of coconut.

Gluten Free

12 Cupcakes

Method

Pina Colada 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, and coconut milk

  5. Stir in pineapple chunks

  6. Divide mixture among cases

  7. Bake for about 25 mins until cakes bounce back when lightly pressed

  8. Place cakes on a wire rack to cool

Meringue rum frosting

  1. Place egg whites, rum and sugar in a medium heat proof bowl

  2. Place bowl over a pan of simmering water

  3. Whisk for about 8 minutes until the mixture turns thick, glossy and stands in stiff peaks

  4. Remove from heat and continue to whisk until mixture is cold and stands in stiff peaks

To decorate

  1. Pipe a swirl of rum meringue frosting on to top of cupcakes

  2. Spear a maraschino cherry with the cocktail umbrella and stick in top of cupcake

  3. Add a chunk of fresh coconut

Ingredients

Pina Colada cupcakes

  • 110g butter (unsalted, at room temperature)

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 160ml coconut (milk)

  • 150g pineapple (cut into small chunks)

Meringue rum frosting

To Decorate

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