These cupcakes are the perfect sweet treat for any occasion. They are made with a cheeky splash of rum, making these a great choice for summer evening dinner parties!
Vanilla And Rum Cupcakes with Chocolate Coconut Frosting
- 160g gluten free flour
- 2 ripe bananas
- 52g coconut oil
- 1 whole egg
- 1 heaped tsp baking powder
- Dash of vanilla powder/extract
- Pinch of sea salt
- 6 tbsp Red Leg Spiced Rum
- 3 tbsp brown rice syrup
- 3 heaped tbsp coconut sugar
- For the Chocolate Coconut Frosting
- 1 cup thick coconut cream (refrigerate overnight before hand)
- 2 tbsp cacao powder
- 1-2 tbsp brown rice syrup
Preheat your oven to 180c and line a tray with cupcake cases.
In your Ninja Blender, combine the bananas, coconut oil, syrup and coconut sugar and blend.
Add in the rum, vanilla and egg, then blend again.
Now, pour in the dry ingredients and blend everything together until you’re left with a smooth batter.
Pour this into the cases and bake in the oven for around 20 minutes. Remove from the oven and allow to cool completely.
Meanwhile, to make the icing, combine the coconut cream, cacao powder and syrup and gently fold these together.
Transfer into a piping bag and decorate each of your cupcakes.