Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, vickys pina colada cupcakes, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look wonderful.
Dip tops of frosted cupcakes in coconut. The DESIGN YOUR OWN CUPCAKE competition has now ended. These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious coconut frosting!
To get started with this recipe, we have to first prepare a few ingredients. You can have vickys pina colada cupcakes, gf df ef sf nf using 21 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:
- Prepare 225 g gluten-free / plain flour
- Take 1/8 tsp xanthan gum if using GF flour
- Take 2 tsp baking powder
- Take 1/4 tsp bicarbonate of soda / baking soda
- Get 60 g gold foil Stork block margarine
- Take 150 g granulated sugar
- Make ready 150 g pineapple chunks, drained
- Make ready 80 ml fresh pineapple juice
- Prepare 80 ml full fat coconut milk
- Take 2 tsp lemon juice
- Take 1 tsp rum extract
- Make ready for the Buttercream
- Get 150 g gold foil Stork block margarine
- Get 350 g icing sugar
- Take 2 tbsp coconut milk
- Take 1 tsp vanilla / coconut extract
- Prepare for the Garnish
- Prepare 60 g desiccated coconut
- Take 12 marachino cocktail cherries
- Prepare 12 pineapple chunks
- Get 12 cocktail umbrellas
Piña coladas are sweet as cocktails, but even sweeter in cupcake form. Use this tropical inspired recipe to bake up a batch of light and fluffy pina colada cupcakes and get transported to warm and sunny beaches Take a sweet-tasting vacation with this tropical cupcake recipe. Easy to make from scratch, these treats are full of pineapple and. Recipe courtesy of Food Network Kitchen.
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
You will love this coconut-y and delicious Piña Colada Cupcakes recipe. These bright and cheerful tropical-flavored sweets can be enjoyed on any occasion! Piña Colada cupcakes are perfect cupcake versions of the drink - complete with coconut, pineapple, and rum! To give these cupcakes their signature flavor, you'll start with mixing the liquid ingredients together. The important ones are the rum, coconut milk, and.
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