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Variety to Serving Appetizing Vickys Pina Colada Cupcakes, GF DF EF SF NF

Wishing to dine Vickys Pina Colada Cupcakes, GF DF EF SF NF a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with helpful ways on preparing a Vickys Pina Colada Cupcakes, GF DF EF SF NF like a famous chef made.

Vickys Pina Colada Cupcakes, GF DF EF SF NF

We hope you got benefit from reading it, now let's go back to vickys pina colada cupcakes, gf df ef sf nf recipe. To make vickys pina colada cupcakes, gf df ef sf nf you need 21 ingredients and 13 steps. Here is how you do it.

To prepare an extraordinary Vickys Pina Colada Cupcakes, GF DF EF SF NF, below are the ingridients needed:

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

After readying the components, now you are ready to prepare your tasty Vickys Pina Colada Cupcakes, GF DF EF SF NF by following the guidances on this section:

  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.

Eggless Pina colada Cupcakes-Eggless Pineapple Cupcakes This is a delicious and exotic cake with bursting pineapple flavor. Gayathri announced Pina Colada cake for this month's Eggless Baking Group. I did not use the original recipe, but got the recipe from Priya and it was easy and delicious. Thanks to Priya for her quick reply. See recipes for Valentine Vicky Sponge Cupcakes too.

Recipe : Vickys Pina Colada Cupcakes, GF DF EF SF NF

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