Hi, I’m Elise. Today, I will show you a way to prepare vickys pina colada cupcakes, gf df ef sf nf recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Pina Colada Cupcakes, GF DF EF SF NF Recipe
Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must 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:
- Take 225 g gluten-free / plain flour
- Take 1/8 tsp xanthan gum if using GF flour
- Prepare 2 tsp baking powder
- Get 1/4 tsp bicarbonate of soda / baking soda
- Take 60 g gold foil Stork block margarine
- Make ready 150 g granulated sugar
- Get 150 g pineapple chunks, drained
- Take 80 ml fresh pineapple juice
- Take 80 ml full fat coconut milk
- Make ready 2 tsp lemon juice
- Get 1 tsp extract
- Take for the Buttercream
- Get 150 g gold foil Stork block margarine
- Make ready 350 g icing sugar
- Take 2 tbsp coconut milk
- Make ready 1 tsp vanilla / coconut extract
- Take for the Garnish
- Get 60 g desiccated coconut
- Prepare 12 marachino cocktail cherries
- Get 12 pineapple chunks
- Make ready 12 cocktail umbrellas
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 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
So that’s going to wrap this up with this exceptional dish vickys pina colada cupcakes, gf df ef sf nf recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
