Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys pina colada cupcakes, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. 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.
The ingredients needed to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:
- Get 225 g gluten-free / plain flour
- Take 1/8 tsp xanthan gum if using GF flour
- Take 2 tsp baking powder
- Get 1/4 tsp bicarbonate of soda / baking soda
- Take 60 g gold foil Stork block margarine
- Prepare 150 g granulated sugar
- Make ready 150 g pineapple chunks, drained
- Take 80 ml fresh pineapple juice
- Take 80 ml full fat coconut milk
- Prepare 2 tsp lemon juice
- Prepare 1 tsp rum extract
- Make ready for the Buttercream
- Get 150 g gold foil Stork block margarine
- Get 350 g icing sugar
- Prepare 2 tbsp coconut milk
- Get 1 tsp vanilla / coconut extract
- Get for the Garnish
- Get 60 g desiccated coconut
- Prepare 12 marachino cocktail cherries
- Prepare 12 pineapple chunks
- Prepare 12 cocktail umbrellas
This post is sponsored by Challenge Dairy, but all opinions are my own. I have always been quite a fan of pina. Sweet piña colada cupcakes filled with pineapple and topped with a light and fluffy cream cheese frosting. You will love this coconut-y and delicious Piña Colada Cupcakes recipe.
Instructions to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin / muffin with paper cases
- Mix the flour, xanthan gum if using, baking powder and bicarb together
- Cream together the sugar and margarine
- Put the pineapple chunks, juice, coconut milk, lemon juice and rum essence in a blender and puree
- Add it to the creamed margarine & sugar. The mixture will look curdled. Don't worry!
- Add into the flour mixture gradually as to avoid the batter clumping
- Once it's all mixed in, divide equally between the paper cases
- 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
- Let cool in the tin for 10 minutes then remove the cakes to a wire rack to cool completely
- Meanwhile, make the buttercream. Cream together the icing sugar and margarine until light
- Add the coconut milk and vanilla extract to loosen to a piping consistency and ice the cakes
- Sprinkle the desiccated coconut over the buttercream
- Add a cherry and a pineapple chunk on top with a trimmed cocktail umbrella for garnish
These bright and cheerful tropical-flavored sweets can be enjoyed on any occasion! Pretend you're on vacation and whip up these pina colada cupcakes, slathered in brandy and coated with a coconut cream cheese Scrumptious pineapple cake, slathered in brandy and coated with coconut frosting. Moist and tastes just like a pina colada! These Pina colada cupcakes with creamy, boozy coconut frosting are perfect summer parties. For more cupcake ideas visit goodtoknow.co.uk.
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