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Home / How to Prepare Any-night-of-the-week Vickys Pina Colada Cupcakes, GF DF EF SF NF

How to Prepare Any-night-of-the-week Vickys Pina Colada Cupcakes, GF DF EF SF NF

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Vickys Pina Colada Cupcakes, GF DF EF SF NF

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We hope you got benefit from reading it, now let's go back to vickys pina colada cupcakes, gf df ef sf nf recipe. To make vickys pina colada cupcakes, gf df ef sf nf you only need 21 ingredients and 13 steps. Here is how you achieve it.

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

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