Step-by-Step Guide to Prepare Speedy 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 prepare a special dish, vickys pina colada cupcakes, gf df ef sf nf. One of my favorites. This time, I’m gonna 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 well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular 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 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. 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. Prepare 150 g granulated sugar
7. Get 150 g pineapple chunks, drained
8. Take 80 ml fresh pineapple juice
9. Make ready 80 ml full fat coconut milk
10. Get 2 tsp lemon juice
11. Make ready 1 tsp rum extract
12. Take for the Buttercream
13. Get 150 g gold foil Stork block margarine
14. Prepare 350 g icing sugar
15. Take 2 tbsp coconut milk
16. Take 1 tsp vanilla / coconut extract
17. Take for the Garnish
18. Take 60 g desiccated coconut
19. Make ready 12 marachino cocktail cherries
20. Prepare 12 pineapple chunks
21. Get 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 special food vickys pina colada cupcakes, gf df ef sf nf recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!