- Gluten free & vegan
- Gluten & dairy free
12 vanilla gluten-free and vegan cupcakes – link
6 tbsp raspberry jam
150g desiccated coconut
Take the sponge out of the paper cases and turn upside down. You may need to carve the tops off the cupcakes so they will stand up.
Place 6 tbsp jam into a saucepan with a drop of water, place on a low heat, stirring until runny.
Pour some desiccated coconut onto a plate.
Use a pastry brush to spread jam all over the sponges.
Lift with two forks and roll around in the coconut until coated all over. Place on a plate to set.
If you have dariole moulds or other shaped baking moulds, you can bake the sponges in those instead of the cupcake cases. Follow the recipe as for gluten-free and vegan cupcakes.