Vickys Pina Colada Cupcakes, GF DF EF SF NF
Vickys Pina Colada Cupcakes, GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys pina colada cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vickys pina colada cupcakes, gf df ef sf nf using 21 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:
  1. Prepare 225 g gluten-free / plain flour
  2. Take 1/8 tsp xanthan gum if using GF flour
  3. Get 2 tsp baking powder
  4. Make ready 1/4 tsp bicarbonate of soda / baking soda
  5. Prepare 60 g gold foil Stork block margarine
  6. Get 150 g granulated sugar
  7. Make ready 150 g pineapple chunks, drained
  8. Make ready 80 ml fresh pineapple juice
  9. Prepare 80 ml full fat coconut milk
  10. Make ready 2 tsp lemon juice
  11. Get 1 tsp rum extract
  12. Take for the Buttercream
  13. Prepare 150 g gold foil Stork block margarine
  14. Make ready 350 g icing sugar
  15. Make ready 2 tbsp coconut milk
  16. Prepare 1 tsp vanilla / coconut extract
  17. Prepare for the Garnish
  18. Prepare 60 g desiccated coconut
  19. Make ready 12 marachino cocktail cherries
  20. Make ready 12 pineapple chunks
  21. Take 12 cocktail umbrellas
Steps to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin / muffin with paper cases
  2. Mix the flour, xanthan gum if using, baking powder and bicarb together
  3. Cream together the sugar and margarine
  4. Put the pineapple chunks, juice, coconut milk, lemon juice and rum essence in a blender and puree
  5. Add it to the creamed margarine & sugar. The mixture will look curdled. Don't worry!
  6. Add into the flour mixture gradually as to avoid the batter clumping
  7. Once it's all mixed in, divide equally between the paper cases
  8. Bake for 25 - 30 minutes or until firm and risen. FYI if you use a muffin tin rather than a cupcake tray they will appear taller and not as spread out
  9. Let cool in the tin for 10 minutes then remove the cakes to a wire rack to cool completely
  10. Meanwhile, make the buttercream. Cream together the icing sugar and margarine until light
  11. Add the coconut milk and vanilla extract to loosen to a piping consistency and ice the cakes
  12. Sprinkle the desiccated coconut over the buttercream
  13. Add a cherry and a pineapple chunk on top with a trimmed cocktail umbrella for garnish

So that’s going to wrap this up for this exceptional food vickys pina colada cupcakes, gf df ef sf nf recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!