Smash
Gluten Free Coconut and Cherry Cupcakes
Serves 12
Gluten Free
Vegetarian
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Ingredients
125g butter
125g caster sugar
3 eggs
30g Smash Instant Mashed Potato
250g gluten free plain flour (*check the gluten free flour for allergens)
1 ½ tsp baking powder
120ml water
30g desiccated coconut, plus extra for sprinkling on top
60g glace cherries
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Eggs
Milk
Sulphites
Method
Step one
Preheat the oven to 170˚C, 350˚F, gas mark 4. Line a muffin tin with paper cases.
Step two
Cream the butter and sugar together in a large bowl using an electric hand whisk until the mixture is light and fluffy.
Step three
Add the Smash, gluten free plain flour, baking powder, eggs and water and whisk for 2 minutes until combined. Fold through the coconut and half the cherries.
Step four
Divide the mixture between the 12 muffin cases and bake for 15- 20 minutes, or until a skewer pushed into the centre comes out clean.
Step five
Transfer to a wire rack to cool.
Tips
You can make this sponge and swap the coconut and cherries for raspberry and almond, or why not try lemon and blueberry?
