This is how it's made Gluten Free Pina Colada Cupcakes


  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!
  • Temperature: 180 fan, gas mark 4 oC
  • Baking time:
  • Serves: 8