Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys pina colada cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Throw everything but the ice cubes in the blender and blitz. Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes. I'm so happy it worked out with the gf mix.
Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Make ready 225 g gluten-free / plain flour
- Prepare 1/8 tsp xanthan gum if using GF flour
- Prepare 2 tsp baking powder
- Prepare 1/4 tsp bicarbonate of soda / baking soda
- Prepare 60 g gold foil Stork block margarine
- Take 150 g granulated sugar
- Take 150 g pineapple chunks, drained
- Get 80 ml fresh pineapple juice
- Take 80 ml full fat coconut milk
- Make ready 2 tsp lemon juice
- Get 1 tsp rum extract
- Prepare for the Buttercream
- Make ready 150 g gold foil Stork block margarine
- Take 350 g icing sugar
- Make ready 2 tbsp coconut milk
- Get 1 tsp vanilla / coconut extract
- Make ready for the Garnish
- Get 60 g desiccated coconut
- Take 12 marachino cocktail cherries
- Take 12 pineapple chunks
- Make ready 12 cocktail umbrellas
I have always been quite a fan of pina coladas. Line a cupcake tin with cupcake liners. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well.
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
Hi I love so much your presentation,and thanks for share the recepie I will like to make this cupcakes this week for a costumer that asked me for a pina colada cake, and i will like to make this type of. Sweet piña colada cupcakes filled with pineapple and topped with a light and fluffy cream cheese frosting. I love pina coladas so much, I just had to come up with a way to make it into a cupcake. Adding fresh fruit to your favorite cupcake batter can be a little tricky, especially if it's really juicy, but I figured out a way to do it where the cake is nice and moist but still strong enough to stand up to a generous. Piña Colada cupcakes are perfect cupcake versions of the drink - complete with coconut, pineapple, and rum!
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