How to Make Quick Vickys Pina Colada Cupcakes, GF DF EF SF NF

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys pina colada cupcakes, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Take 225 g gluten-free / plain flour
2. Get 1/8 tsp xanthan gum if using GF flour
3. Take 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. Prepare 150 g pineapple chunks, drained
8. Make ready 80 ml fresh pineapple juice
9. Take 80 ml full fat coconut milk
10. Prepare 2 tsp lemon juice
11. Take 1 tsp rum extract
12. Take for the Buttercream
13. Get 150 g gold foil Stork block margarine
14. Take 350 g icing sugar
15. Make ready 2 tbsp coconut milk
16. Prepare 1 tsp vanilla / coconut extract
17. Make ready for the Garnish
18. Prepare 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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