Jam and Coconut Cupcakes
- Serves:
- 12
- Course:
- Baking Cakes and Biscuits, Snack
- Prep:
- 5 mins
- Cook:
- 20 mins
- Total time:
- 25 mins
Everyone needs a treat every now and then, and these easy-to-make cakes are perfect to bake and freeze.
Nutritional Information
-
KCalories
265.8 -
Protein (g per Serving)
3 -
Carbohydrates (g per Serving)
30.3 -
Fibre (g per Serving)
1.7 -
Fat Contents (g)
14.8 -
Sugars (g per serving)
11.9
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
* 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 prepared paper cases and bake for 20 minutes, until risen and golden – a skewer inserted into the centre of a cupcake should come out clean.
Leave the cupcakes to cool slightly, then turn out onto a wire rack to cool completely.
Top with a drizzle (or a dollop!) of jam and a sprinkling of extra coconut.