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Gluten Free Pina Colada Cupcakes

Get ready summer with these gorgeous gluten free Pina Colada cupcakes, specially created for us for Coeliac Awareness Week by Gluten Free Treats UK!
  • Cooking time14 minutes
  • Prep time30 minutes
  • Servings8 portions
recipe image Gluten Free Pina Colada Cupcakes

Ingredients

  • 125g Gluten free self raising flour
  • 125g Caster sugar
  • 125g STORK for cakes
  • 2 Large eggs
  • 1tsp Coconut essence
  • 1tsp Rum essense (optional)
  • 40g Pineapple Jam
  • 125g STORK perfect for cakes
  • 280g Icing sugar
  • 1tsp Coconut essence
  • Dessicated coconut for sprinkling
  • 8 Glace cherries
  • 8 Cocktail umbrellas
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven at 180° fan and line  a muffin tray with 8 muffin cases
  2. Beat the STORK (perfect for cakes) with caster sugar till light and fluffy
  3. Add in the eggs one at a time and mix
  4. Add the coconut and rum essence and flour next and mix well till all ingredients are combined well
  5. With an ice cream scoop fill each muffin case with one 1 scoop of batter and bake for 14-15 minutes
  6. Take out of oven and cool. Once cooled core each cupcake and fill with a teaspoon of pineapple jam.
  7. For the topping use STORK perfect for cakes and beat in icing sugar and the last of the coconut essence. Beat till light and fluffly!
  8. Pipe each cupcake and sprinkle on dessicated coconut. Add the cherry and mini umbrella for decoration! Enjoy!