Recipe of Ultimate Vickys Pina Colada Cupcakes, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys pina colada cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a 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 foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

Instructions 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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