Gluten Free Pina Colada Cupcakes and/or Dairy Free


If you like Pina Colada and getting caught in the rain... sorry I will stop abusing your ears now. Well that was a lie, I can't promise that, while doing anything connected to these I had that song stuck in my head so it's been whizzing round there for quite a while now. Needless to say, my husband is very glad to see the back of this post!


What I can promise, however, are some delicious cupcakes. Like a little ray of sunshine, these go down very well at parties but do contain a decent amount of rum, so be watchful of little fingers! Or, why not tart them up to create "Monster of a Hangover" cupcakes at Halloween?


Pina Colada Cupcakes

Makes 9 muffin sized cakes



For the cakes

* 225g Gluten Free self-raising flour

* 225g granulated sugar

* 100g Stork or Pure Sunflower Spread

* 3 medium eggs

* 1 teaspoon baking powder

* 1/2 can Coconut Milk

* 50g desiccated coconut


For the Frosting - dairy free

* 200g Pure Sunflower spread

* 600g Icing sugar, sifted

* 1.5 teaspoons white rum

* Red food colouring


For the Frosting - regular

* 200g Stork spread

* 450g Icing sugar, sifted

* 1 tsp white rum

* Red food colouring


For the Pineapple and Rum Compote

* 1 fresh pineapple

* 60g light brown soft sugar

* 1 tbsp white rum



For the cakes

* Mix together the butter and sugar, combining well

* Add the eggs and beat well, until the mixture looks like this


* Fold in the flour, baking powder and desiccated coconut mixing well

* Add in the coconut milk and mix very well, making sure there is no separation in the coconut milk 

* Bake in a preheated oven at Gas Mark 3/150C for 20 minutes until golden brown and a skewer comes out clean

* Once cooled, core the cupcake and fill with pineapple and rum compote


For the Frosting

* Sift icing sugar into a bowl and add the butter/spread in small chunks

* Combine well until no icing sugar is left and the frosting is very stiff

* Add 1.5 tsp white rum and combine well

* Add 2-4 drops of red colouring until pink and combine well

* Refrigerate for at least 2 hours


For the Compote

* Chop the fleshy part of the pineapple into small chunks

* In a milk pan, heat the pineapple, sugar and rum on medium-low until simmering

* Bring up to the boil and boil gently for 10 minutes, or until the pineapple is very soft

* Let cool and mash the compote using a potato masher

* Store in an airtight jar for up to four weeks, the rum will become stronger the longer it is left






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