Vickys Pina Colada Cupcakes, GF DF EF SF NF

Steps Making Recipes Vickys Pina Colada Cupcakes, GF DF EF SF NF using 21 ingredients and 13 steps

Vickys Pina Colada Cupcakes, GF DF EF SF NF - Vickys Pina Colada Cupcakes, GF DF EF SF NF instructions. Mix the flour, xanthan gum if using, baking powder and bicarb together. Cream together the sugar and margarine. 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 step by step.

Cream together the sugar and margarine.

Great recipe for Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF.

You can cook Vickys Pina Colada Cupcakes, GF DF EF SF NF using 21 ingredients and 13 steps. Here is how you cook that.

Ingredients cook Vickys Pina Colada Cupcakes, GF DF EF SF NF

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

Vickys Pina Colada Cupcakes, GF DF EF SF NF instructions

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.

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