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

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Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to 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 cook that.

The ingredients needed to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:
  1. Take 225 g gluten-free / plain flour
  2. Get 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. Prepare 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. Get 2 tsp lemon juice
  11. Make ready 1 tsp rum extract
  12. Get 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. Make ready 1 tsp vanilla / coconut extract
  17. Make ready for the Garnish
  18. Get 60 g desiccated coconut
  19. Get 12 marachino cocktail cherries
  20. Get 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

Above is how you can cook dinner vickys pina colada cupcakes, gf df ef sf nf, very easy to make. Do the cooking stages appropriately, chill out and use your coronary heart then your cooking shall be scrumptious. There are a lot of recipes that you could attempt from this website, please find what you need. When you like this recipe please share it with your mates. Completely happy cooking.