I was asked to put together a tropical dessert for my niece’s bridal shower with a Hawaiian theme so I came up with this Pina Colada Cupcake recipe.  There were 4 family members with celiac disease invited to the shower who would benefit from an allergy friendly selection.  The cupcakes turned out scrumptious and according to a reliable source, (my trusty husband and taste-tester who’s not gluten free) they were more flavorful and moist than the regular store-bought-gluten-filled cupcakes at the shower.

Tropical Pina Colada Cupcakes (Non-Alcoholic)–Gluten, Dairy, Egg and Soy Free

Bowl #1:  Dry Ingredients.  Sift Together:

1-1/2 cups gluten free flour blend (lightly spoon the flour into the measuring cups.  DO NOT SCOOP or pack down the flour!)

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1  (4 serving) box instant vanilla pudding

Bowl #2:  Wet Ingredients.  Cream with electric mixer:

3/4 cup pure cane sugar

1/2 cup coconut oil

2 teaspoons imitation coconut extract

1 teaspoon imitation rum extract

1  (8 oz.) can crushed pineapple (with the juice–DO NOT DRAIN!)

1/4 cup Unsweetened So Delicious Dairy Free Coconut Milk

Bowl #3:  Egg Replacer.  Whisk Together:

1-1/2 Tablespoons egg replacer

1/4 cup + 2 Tablespoons hot water

Frosting Ingredients:

1/2 cup palm shortening

1 teaspoon imitation coconut extract

1/4 cup cream of coconut (whisked)

3 cups powdered sugar

2 to 4 Tablespoons Unsweetened So Delicious Dairy Free Coconut Milk

flaked coconut, if desired (for sprinkling on top)

Product Suggestions:

gluten free flour blend:  Authentic Foods Bette’s Gourmet Featherlight Rice Flour Blend (highly recommend)

instant vanilla pudding:  Jello Instant Vanilla Pudding

egg replacer:  Ener G Egg Replacer

imitation coconut extract:  McCormick’s Imitation Coconut Extract

imitation rum extract:  McCormick’s Imitation Rum Extract

unsweetened coconut milk:  Unsweetened So Delicious Dairy Free Coconut Milk

palm shortening:  Spectrum Palm Shortening

Tip:  Cream of coconut can be found in either the baking aisle of the grocery store or with the mixed drinks (since it is used to make Pina Colada drinks)

Directions:  Preheat oven to 350 degrees.  Mix together bowl #2 (wet ingredients) and bowl #3 (egg replacer) in the bowl of an electric stand mixer (there will still be pineapple lumps).  Gradually add bowl #1 (dry ingredients) and mix until completely combined.  Place baking cup liners in standard size cupcake pan.  Scoop batter with an ice cream scooper into 12 baking cups until about 3/4 full.  Bake at 350 degrees for about 18 to 22 minutes until they turn a deep golden brown and bounce back to the touch.  Cool cupcakes completely before frosting.

Frosting:  Mix ingredients together in the bowl of a stand mixer until smooth and the consistency for piping.  Add more powdered sugar if too thin or more coconut milk (a Tablespoon at a time) if too thick.  Pipe frosting on cooled cupcakes and sprinkle with coconut (if desired).  Store cooled cupcakes in an airtight container in the refrigerator for best texture.