Hello, I am Joana. Today, we’re going to make vickys pina colada cupcakes recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Pina Colada Cupcakes Recipe
Vickys Pina Colada Cupcakes is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Vickys Pina Colada Cupcakes is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have vickys pina colada cupcakes using 21 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Pina Colada Cupcakes:
- Make ready 225 g gluten-free / plain flour
- Get 1/8 tsp xanthan gum if using GF flour
- Prepare 2 tsp baking powder
- Take 1/4 tsp bicarbonate of soda / baking soda
- Prepare 60 g gold foil Stork block margarine
- Prepare 150 g granulated sugar
- Prepare 150 g pineapple chunks, drained
- Take 80 ml fresh pineapple juice
- Take 80 ml full fat coconut milk
- Make ready 2 tsp lemon juice
- Take 1 tsp extract
- Make ready for the Buttercream
- Make ready 150 g gold foil Stork block margarine
- Make ready 350 g icing sugar
- Make ready 2 tbsp coconut milk
- Make ready 1 tsp vanilla / coconut extract
- Prepare for the Garnish
- Take 60 g desiccated coconut
- Prepare 12 marachino cocktail cherries
- Take 12 pineapple chunks
- Prepare 12 cocktail umbrellas
Steps to make Vickys Pina Colada Cupcakes:
- 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 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
So that’s going to wrap this up for this distinctive dish vickys pina colada cupcakes recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.