Gluten Free Piña Colada Cupcakes
These gorgeous piña colada cupcakes are a cocktail in cupcake form - and full of summer
Servings: 24 Cupcakes
Calories: 350kcal
Equipment
- Cupcake pans
- Electric mixer
Ingredients
For the cupcakes:
- 3 large eggs
- 3/4 Cup white sugar
- 1/4 Cup packed brown sugar
- 3/4 Cup canola oil
- 3/4 Cup full fat coconut milk
- 2 Tbsp dark rum
- 3/4 Cup crushed pineapple in it's juice (do not drain)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/4 Cup cream of coconut
- 2 Tbsp finely ground toasted coconut flakes instructions below
- 1 1/2 Cup gluten free 1-1 flour with xanthan gum in it (if your mix does not contain xanthan gum, add 3/4 tsp of it now)
- 1 1/2 Cup blanched almond flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 Cup powdered freeze dried pineapple instructions below
- 2 tsp lime juice
For the buttercream frosting:
- 1 14 oz can sweetened condensed coconut milk
- 2 Cups salted butter
- 5-6 Cups sifted powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 Tbsp cream of coconut
- 1/4 Cup powdered freeze dried pineapple
- Unsweetened, dried pineapple rings for decoration optional
Instructions
- First, make your cupcakes! Preheat the oven to 350° F and line two 12-cupcake pans with paper cupcake cups. In a large bowl, whisk together the eggs, sugars, oil, coconut milk, rum, vanilla extract, cream of coconut, lime juice and coconut extract until smooth and combined. Add the crushed pineapple and whisk to combine. Separately, using a nutribullet or food processor, blitz up large toasted coconut flakes (sweetened or unsweetened) until they become a fine powder, and add into the cupcake batter. Then, using the same food processor, blitz up the freeze dried pineapple until it's also a fine powder, and add it to the batter. Add in the flour, almond flour, baking powder, baking soda, and salt and mix to combine.
- Spoon cupcake batter into each lined cupcake cup - they should be a little over 3/4 full. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely before frosting them.
- While cupcakes are cooling, make the frosting! In a large bowl, using the electric mixer, beat together the butter and sweetened condensed coconut milk on high for at least a minute until smooth and fluffy. Add in the powdered sugar one cup at a time until smooth. Add the cream of coconut, coconut extract, vanilla, and the additional powdered, freeze dried pineapple (same as above). Beat until smooth, add in more powdered sugar to stiffen up the frosting, or add more cream of coconut if it's too stiff.
- Once cupcakes are cooled, scoop frosting into a large piping bag with your choice of piping tip, and pipe frosting onto cupcakes. Top with a section of unsweetened dried pineapple rings (optional) and then serve!