Half an Hour to Homemade Perfect Vickys Pina Colada Cupcakes, GF DF EF SF NF

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We hope you got benefit from reading it, now let's go back to vickys pina colada cupcakes, gf df ef sf nf recipe. You can have vickys pina colada cupcakes, gf df ef sf nf using 21 ingredients and 13 steps. Here is how you cook that.

To cook an extraordinary Vickys Pina Colada Cupcakes, GF DF EF SF NF, below are the ingridients required:

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

After readying the components, next you are good to prepare your 5-star Vickys Pina Colada Cupcakes, GF DF EF SF NF by following the instructions below:

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.

Recipe : Vickys Pina Colada Cupcakes, GF DF EF SF NF

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