Vickys Pina Colada Cupcakes, GF DF EF SF NF

Steps Cook Recipes Vickys Pina Colada Cupcakes, GF DF EF SF NF using 21 ingredients and 13 steps

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Today's recipe was inspired by one of my favorite "activities." A beach, a book, a piña colada, and an impossibly blue sky.

You can cook Vickys Pina Colada Cupcakes, GF DF EF SF NF using 21 ingredients and 13 steps. Here is how you cook it.

Ingredients cook Vickys Pina Colada Cupcakes, GF DF EF SF NF

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

Vickys Pina Colada Cupcakes, GF DF EF SF NF step by step

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.

Vickys Pina Colada Cupcakes, GF DF EF SF NF - Köstliche Desserts Chocolate Desserts Dessert Recipes Brownie Recipes Lemon Desserts Real Food Recipes Matilda Kuchen Food Cakes Cupcake Cakes. Meng de bloem met het bakpoeder, suiker en de kokosrasp. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Mit einem Holzstäbchen testen ob der Teig durch ist. Das Topping nach Belieben auf die Cupcakes streichen oder spritzen. You all know my love for cupcakes. This one is inspired from the pinacolada mocktail which i had recently and it is so delicious I used pineapple in the cupcakes and coconut in the frosting which was perfecto! Thank you and good luck