Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys pina colada cupcakes, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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. Vickys Pina Colada Cupcakes, GF DF EF SF NF Feel free to use vanilla or coconut extract in place of the rum! Great recipe for Vickys Pineapple Banana Loaf Cake, GF DF EF SF NF.
Vickys Pina Colada Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Pina Colada Cupcakes, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started 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 that.
The ingredients needed to make Vickys Pina Colada Cupcakes, GF DF EF SF NF:
- Prepare 225 g gluten-free / plain flour
- Get 1/8 tsp xanthan gum if using GF flour
- Prepare 2 tsp baking powder
- Make ready 1/4 tsp bicarbonate of soda / baking soda
- Get 60 g gold foil Stork block margarine
- Make ready 150 g granulated sugar
- Prepare 150 g pineapple chunks, drained
- Take 80 ml fresh pineapple juice
- Prepare 80 ml full fat coconut milk
- Prepare 2 tsp lemon juice
- Get 1 tsp rum extract
- Prepare for the Buttercream
- Make ready 150 g gold foil Stork block margarine
- Get 350 g icing sugar
- Prepare 2 tbsp coconut milk
- Make ready 1 tsp vanilla / coconut extract
- Take for the Garnish
- Get 60 g desiccated coconut
- Make ready 12 marachino cocktail cherries
- Make ready 12 pineapple chunks
- Prepare 12 cocktail umbrellas
Vickys Jelly Sweets without Gelatine, GF DF EF SF NF. Here is how you achieve it. There may be leftover frosting depending how much you use on each cupcake. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.
Steps 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
There may be leftover frosting depending how much you use on each cupcake. Decorate cupcakes with coconut, pineapple slices, and/or a cherry. Pina colada, which translates to "strained pineapple," is a cocktail that is traditionally made with white rum, coconut cream, and pineapple juice. It is also the national drink of Puerto Rico (they even have a holiday for it.) Make the frosting while the cupcakes are cooling. Cream the butter and Crisco until smooth.
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