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Parmesan & Sundried Tomato Bread Mix

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Wright’s Parmesan & Sundried Tomato bread mix produces bread with wonderful flavour and appearance. An excellent accompliament to Mediterranean style dishes and perfect pizza bases. Available from Asda, Booth's, Co-op, Morrison's, Sainsbury's, Tesco, Ocado & Wright's popular on line service.

Pina Colada Cuptails

Deb's Tips

Cuptails are cupcakes containing alcohol - why not add your favourite tipple to any of our cake mixes based on the recipe above?

customer comments

“I just had to write and say your Madeira cake mix is FANTASTIC!!! I have just made my son a 3 tier wedding cake. I would have been lost without this mix. I really can't praise your cake mix enough. 1 happy mum. :-) ” Rosanne Bell

Ingredients

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Madeira Cake Mix
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Cupcakes.

Wrights Madeira Cake Mix    500g
Pineapple Juice            250ml
Vegetable Oil            60ml
Pineapple Chunks        227g tin (Drained and chopped)
Desiccated Coconut        100g

Topping    

Rum                18 Tablespoon
Icing sugar (Sifted)        300g
Unsalted Butter (Softened)     400g
Creamed Coconut (Softened)    100g

Decoration

Fresh Pineapple            ¼
Honey                2 Tablespoon
Desiccated coconut (Toasted)    100g

 

Method (Makes 18)

1.    Place the cake mix, pineapple juice and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes.

2.    Stir in the chopped pineapple and coconut.

3.    Line 2 standard 12 hole muffin tray tin with 18 muffins cases.

4.    Divide the mixture between the 18 muffin cases

5.    Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch.

6.    Pierce each cupcake several times with a skewer and drizzle over 1 tablespoon of rum onto each cupcake.

7.    Allow to cool completely before decorating.

8.    Cut the pineapple into 3 long wedges. Place on a lined baking tray and drizzle over the over the honey.

9.    Place under the grill under a medium heat until caramelised.

10.    Beat the creamed coconut and butter together until very soft and then add the icing sugar.

11.    Beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine. Do not over beat or the mixture may become runny.

12.    Spread the topping onto each of the cupcake. Dip the cupcakes into the coconut covering the sides of the topping. 

13.    Cut each wedge of pineapple into 6 pieces and place a piece in the middle of each cupcake.