5 Minutes to Cooking Delicious Vickys Pina Colada Cupcakes, GF DF EF SF NF

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Vickys Pina Colada Cupcakes, GF DF EF SF NF

We hope you got insight from reading it, now let’s go back to vickys pina colada cupcakes, gf df ef sf nf recipe. To cook vickys pina colada cupcakes, gf df ef sf nf you need 21 ingredients and 13 steps. Here is how you achieve that.

Here are the ingridients that are required to serve a heavenly Vickys Pina Colada Cupcakes, GF DF EF SF NF:

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

Done with the ingridients? Below are the instructions on preparing 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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