Simple Way to Make Perfect Vickys Pina Colada Cupcakes, GF DF EF SF NF

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, vickys pina colada cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we must first 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 can achieve that.

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

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