I am a huge fan of cocktails, and I am a huge fan of cake, so when I went to the Blogger Tiki Party and found a pack of Sugar and Crumbs piña colada flavoured icing sugar in my goody bag I couldn’t believe my eyes! My mind started whirring with ideas for treats I could make using the icing sugar, and eventually settled on a recipe that was gluten-free and dairy-free, to go with the icing sugar of the same qualities. After a little bit of searching, I settled on a recipe for coconut cupcakes that I found on the BBC Good Food website (you can read it here) and substituted their suggested icing with the Sugar and Crumbs piña colada icing.
I had never made a gluten-free, dairy-free cake before, and I was really pleasantly surprised with how they turned out! The texture was just like normal cake and they were lovely and moist. In fact, I’ve kept some of them in the fridge for over a week now, and they’re just as moist as they were when they were freshly baked! The icing was actually really well flavoured, and was really nice diluted a little bit with some regular icing sugar, and tasted just like piña colada!
How to make these cocktail-inspired cupcakes:
To make the cakes, first you’ll need to beat together 100g coconut oil and 225g golden caster sugar, then mix in 3 large eggs one at a time, next add 200g gluten-free self-raising flour (with xanthan gum) and 100ml coconut milk in three parts, alternating the milk and flour until it’s all combined, and finally add 1tsp vanilla essence. I also added some baking power in while mixing in my flour, just to give the cupcakes a little extra rise! The mixture was quite runny, runnier than my cake mixtures normally are, but don’t let this put you off – they come out absolutely fine! Bake the cakes in cupcakes cases for 20-22 minutes at 180C/160C fan/gas 4. This mixture makes 12 cupcakes, so you can amend this recipe as you wish (I doubled it…so many cakes!) to suit your needs (read: desires).
For the icing, I beat the entire 500g Sugar and Crumbs piña colada icing sugar with 4 tins coconut cream (don’t confuse this with coconut milk!) after sticking a spoon through the cream and draining the water out, as well as adding a bit more regular icing sugar to help firm it up a little. In hindsight, I would’ve used less cream, as the icing was softer than I wanted, but no amount of beating would firm it up! To finish, I decorated with some freeze-dried pineapple pieces and some desiccated coconut. To jazz it up a little, you could sprinkle some edible gold glitter on top, or even stick a cocktail umbrella in each cake!
The perfect fix for a cake and cocktail craving, these piña colada cupcakes are quick and simple to make, and being gluten-free and dairy-free they are kind to your tummy as well! If you want to read the full recipe you can fid it on the BBC Good Food website, and if you want to buy the amazing piña colada icing sugar, or browse all the other seriously cool naturally flavoured icing sugar flavours from Sugar and Crumbs you can do so on their website.