Monday, April 15, 2013
(makes 12 muffin size cakes)
125g (4.5 ounces) butter, softened
150g (5.2 ounces) caster sugar
225g (8 ounces) self-raising gluten-free flour
1 cup blended pineapple
3 tablespoons light Rum
2 tablespoons Blue Curaco
Preheat oven to 160-180 deg C (325-350 deg F).
Line muffin tray with paper cases.
Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
Beat in eggs, flour, blended pineapple, rum and Blue Curaco.
Divide mixture among cases.
Bake for 25-30 minutes.
Place cakes on a wire rack to cool.
To decorate (for 12 muffin sized cupcakes)
226g (1 cup) unsalted white butter
3 tbsp coconut milk
375g icing sugar (3 cups powdered sugar)
Blue food coloring
12 Maraschino cherries
12 chunks fresh coconut
Beat butter, coconut milk and colouring.
Slowly beat in icing sugar, until soft peaks form.
Fill piping bag with the blue frosting and pipe in swirl on top of cakes.
Push cocktail umbrella through cherry and into side of cake.
Place coconut chunk on opposite side of cake to umbrella.