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

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys pina colada cupcakes, gf df ef sf nf. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something which I have loved my whole life.

To begin with this particular recipe, we must first 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. Get 225 g gluten-free / plain flour
  2. Make ready 1/8 tsp xanthan gum if using GF flour
  3. Get 2 tsp baking powder
  4. Take 1/4 tsp bicarbonate of soda / baking soda
  5. Take 60 g gold foil Stork block margarine
  6. Get 150 g granulated sugar
  7. Prepare 150 g pineapple chunks, drained
  8. Take 80 ml fresh pineapple juice
  9. Get 80 ml full fat coconut milk
  10. Get 2 tsp lemon juice
  11. Get 1 tsp rum extract
  12. Make ready for the Buttercream
  13. Take 150 g gold foil Stork block margarine
  14. Prepare 350 g icing sugar
  15. Get 2 tbsp coconut milk
  16. Take 1 tsp vanilla / coconut extract
  17. Make ready for the Garnish
  18. Make ready 60 g desiccated coconut
  19. Make ready 12 marachino cocktail cherries
  20. Take 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

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