See How To Do It Prepare Delicious Food Vickys Pina Colada Cupcakes, GF DF EF SF NF Recipe

Vickys Pina Colada Cupcakes, GF DF EF SF NF. No Bake Peanut Butter Granola Cups are an easy snack for kids and adults and a great breakfast for really busy mornings! Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes. MORE+ LESS I love pina coladas so much, I just had to come up with a way to make it into a cupcake.

No recipe and never made before. This cake is allergy friendly. enjoy. I'm so happy it worked out with the gf mix. You can have Vickys Pina Colada Cupcakes, GF DF EF SF NF using 21 ingredients and 13 steps. Here is how you achieve it.

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

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

I can't wait to make these for my gf friend!! Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like inside as filling.

Vickys Pina Colada Cupcakes, GF DF EF SF NF step by step

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.

If you add some rum they're Pina Colada Pops!! I am loving these new Piña Colada cupcakes. My favorite thing about these it the chunks of fresh pineapple mixed in. A few weeks ago, OXO sent me Ok, back to these cupcakes. They are topped with coconut Swiss meringue buttercream and decorated with coconut, which is dyed with food coloring.