Gluten-Free Pineapple & Coconut Cupcakes

New team at work, new birthdays, new likes/dislikes/allergies. We have a coeliac and someone who is allergic to peanuts, and while the coeliac is fine with missing out on cake (she’s used to it, poor thing) I don’t think anyone should have to miss out if they don’t have to. So here we have some gluten-free (and peanut-free) cupcakes.

pineapple Coconut Cupcakes

This is a recipe I’ve not used before, plus the added gluten-free factor meant that I was really worried these might not work out, but they seem to be pretty good! I tried making the pineapple flowers to add a bit of sparkle and they were surprisingly easy and delicious. If I were to do this again though, I’d make the pineapple flowers first and let them cool while I made the cakes.

3 cups plain gluten-free flour (or regular flour, if you like)
2 teaspoons baking powder
250g butter, softened
1 1/2 cups caster sugar
1 teaspoon vanilla
4 eggs
440g tin crushed pineapple, drained (reserve the juice as you may need it later)
1/2 cup desiccated coconut

Cream the butter, sugar and vanilla well. Add the eggs one at a time and beat lightly between each addition. Sift in the flour and baking powder in two batches, and fold in to the batter. Add the pineapple and the coconut and mix well. I found the batter to be really thick, so I added about 2 tablespoons of pineapple juice as well, and could probably have added more.

Spoon batter into lined cupcake tins and bake at 180C for about 25-30 minutes. Cool on wire racks. Makes 24.

pineapple flowers

Pineapple Flowers – you will need a whole fresh pineapple for these. Cut the skin off and take out the eyes. Slice into rounds as thinly as you possibly can. Make a sugar syrup by melting 2 tablespoons of sugar into 2 tablespoons of water in a saucepan, and boiling briefly. Brush the pineapple slices with the syrup and lay on wire oven racks. Dry in an oven at 120C for about an hour. Take the pineapple off the racks and push them into mini muffin trays (or egg cartons) to shape them, and allow to cool.

I made a cream cheese icing, and decorated the cakes with toasted coconut as well as the pineapple flowers. Yum! And cute!!

pineapple cupcake

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