Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Vickys Pina Colada Cupcakes, GF DF EF SF NF. It is one of my favorites recipe This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

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

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

Step 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. Dont worry!
6. Add into the flour mixture gradually as to avoid the batter clumping
7. Once its 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

So that’s going to wrap it up with this special food Vickys Pina Colada Cupcakes, GF DF EF SF NF. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!