Vickys Pina Colada Cupcakes, Gf Df Ef Sf Nf

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Vickys Pina Colada Cupcakes, GF DF EF SF NF. It is one of my favorites food recipes. For mine, I am going to 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 well liked of current trending foods in the world. It is easy, it is 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.

Many things affect the quality of taste from Vickys Pina Colada Cupcakes, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Pina Colada Cupcakes, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Pina Colada Cupcakes, GF DF EF SF NF is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Pina Colada Cupcakes, GF DF EF SF NF estimated approx 25 minutes.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Vickys Pina Colada Cupcakes, GF DF EF SF NF using 21 ingredients and 13 steps. Here is how you can achieve it.

Feel free to use vanilla or coconut extract in place of the rum!

Ingredients and spices that need to be Make ready to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:

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

Steps to make 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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So that's going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week Vickys Pina Colada Cupcakes, GF DF EF SF NF. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!