Easiest Way to Make Award-winning Vickys Pina Colada Cupcakes, GF DF EF SF NF

Hello everybody, I hope you are 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. It is one of my favorites. For mine, 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 current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:

1. Prepare gluten-free / plain flour
2. Prepare xanthan gum if using GF flour
3. Prepare baking powder
4. Get bicarbonate of soda / baking soda
5. Get gold foil Stork block margarine
6. Get granulated sugar
7. Prepare pineapple chunks, drained
8. Take fresh pineapple juice
9. Make ready full fat coconut milk
10. Get lemon juice
11. Make ready rum extract
12. Take for the Buttercream
13. Prepare gold foil Stork block margarine
14. Prepare icing sugar
15. Get coconut milk
16. Prepare vanilla / coconut extract
17. Prepare for the Garnish
18. Make ready desiccated coconut
19. Get marachino cocktail cherries
20. Prepare pineapple chunks
21. Get 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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