Pina Colada gluten-free cupcakes

Pina Colada (makes 12 muffin size cakes)

Ingredients
110g (4 ounces) butter, softened
150g (5 ounces) caster sugar
2 eggs
225g (8 ounces) Gluten Free self-raising flour
150g pineapple, cut into small chunks
160ml coconut milk


Cooking instructions

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 25-30 minutes.
8. Place cakes on a wire rack to cool.

To decorate (for 12 muffin size cakes)

Ingredients
350g caster sugar
2 egg whites
4 tablespoons coconut rum
12 cocktail umbrellas
12 fresh coconut chunks
12 Maraschino cherries

Instructions

1. Whisk caster sugar, egg whites and rum in a heatproof bowl placed over a bowl of hot water.
2. Whisk until the mixture turns warm and the sugar dissolves.
3. Remove from heat and continue to whisk until mixture is cold and stands in stiff peaks.
4. Pipe in a swirl on top of cakes.
5. Add a chunk of fresh coconut.
6. Spear a maraschino cherry with the cocktail umbrella and stick in top of cake.

Have a sweet day!