Jam and Coconut Cupcakes
Everyone needs a treat every now and then, and these easy-to-make cakes are perfect to bake and freeze.
Credited to: Coeliac UK
Kcal: 265.8
Difficulty: Pretty easy
Serves 12
5 mins prep
20 mins cooking time
Ingredients
• 115g butter, cut into small pieces
• 225g gluten free self-raising flour*
• ½ tsp Xanthan gum
• 115g sugar
• 100g desiccated coconut, plus extra for sprinkling
• 2 large eggs, lightly beaten
• 4 tbsp milk
• 100g jam
• 225g gluten free self-raising flour*
• ½ tsp Xanthan gum
• 115g sugar
• 100g desiccated coconut, plus extra for sprinkling
• 2 large eggs, lightly beaten
• 4 tbsp milk
• 100g jam
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Preheat oven to 170°C and line a muffin tin with paper cases
- Sift the flour and Xanthan Gum into a mixing bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar, coconut, eggs, and milk, and mix to a soft dropping consistency
- Spoon the mixture into the prepared paper cases. Top with drizzle (or a dollop!) of jam and a sprinkling of extra coconut
- Bake for 20 minutes, until well risen and golden - a skewer inserted into the centre should come out clean. Leave the cupcakes to cool slightly, then turn out onto a wire rack to cool completely.
Nutritional information per serving
Kcal
265.8
Fat
14.8g
Carbs
30.3g
Protein
3g
Fibre
1.7g
Sugars
11.9g
