Easiest Way to Make Super Quick Homemade Vickys Pina Colada Cupcakes, GF DF EF SF NF

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys pina colada cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must 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 cook that.

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

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