Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys pina colada cupcakes, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.

Vickys Pina Colada Cupcakes, GF DF EF SF NF Feel free to use vanilla or coconut extract in place of the rum! Vickys Pina Colada Cupcakes, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. See recipes for Vickys Pina Colada Cupcakes, GF DF EF SF NF too. Print Tender, dreamy, tropical Gluten-free Pina Colada Cupcakes that are also dairy-free and easy to make.

To get started 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 that.

The ingredients needed to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:

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

Let's kickstart the week with some boozy cupcakes, specifically these Pina Colada Cupcakes. I know, pina colada cupcakes are everywhere, but these are rum soaked, filled with pineapple preserves and topped with grilled pineapples. Because of course I could not stick to the original recipe. Not that the original recipe needed tweaking—that it did not.

Instructions 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

Because of course I could not stick to the original recipe. Not that the original recipe needed tweaking—that it did not. Let them sit overnight before you tuck in, they set better sitting. I didn't have enough ingredients for those but I did have enough to change up my banana loaf recipe to give it a similar flavour. to give it a similar flavour Vicky@Jacks . Pina Colada Cupcakes (V/GF) These cupcakes are vegan, gluten-free and free from refined sugar or any other BS ingredients!

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