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

Hello everybody, it’s Brad, welcome to our recipe site. 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. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have vickys pina colada cupcakes, gf df ef sf nf using 21 ingredients and 13 steps. Here is how you cook it.

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

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