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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys pina colada cupcakes, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. 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 meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something which I have loved my whole life.

Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes. MORE+ LESS I love pina coladas so much, I just had to come up with a way to make it into a cupcake. Adding fresh fruit to your favorite cupcake batter can be a little tricky, especially if it's really juicy, but I figured out a way to do it where the cake is nice and moist but still strong enough to stand up to a generous.

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

The ingredients needed to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:
  1. Prepare 225 g gluten-free / plain flour
  2. Prepare 1/8 tsp xanthan gum if using GF flour
  3. Take 2 tsp baking powder
  4. Take 1/4 tsp bicarbonate of soda / baking soda
  5. Make ready 60 g gold foil Stork block margarine
  6. Take 150 g granulated sugar
  7. Get 150 g pineapple chunks, drained
  8. Take 80 ml fresh pineapple juice
  9. Take 80 ml full fat coconut milk
  10. Take 2 tsp lemon juice
  11. Get 1 tsp rum extract
  12. Make ready for the Buttercream
  13. Prepare 150 g gold foil Stork block margarine
  14. Make ready 350 g icing sugar
  15. Prepare 2 tbsp coconut milk
  16. Take 1 tsp vanilla / coconut extract
  17. Get for the Garnish
  18. Take 60 g desiccated coconut
  19. Prepare 12 marachino cocktail cherries
  20. Take 12 pineapple chunks
  21. Prepare 12 cocktail umbrellas

I'm so happy it worked out with the gf mix. I can't wait to make these for my gf friend!! I am loving these new Piña Colada cupcakes. My favorite thing about these it the chunks of fresh pineapple mixed in.

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

A few weeks ago, OXO sent me Ok, back to these cupcakes. They are topped with coconut Swiss meringue buttercream and decorated with coconut, which is dyed with food coloring. Line a cupcake tin with cupcake liners. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well.

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