Easiest Way to Cook Delicious Vickys Pina Colada Cupcakes, GF DF EF SF NF

Vickys Pina Colada Cupcakes, GF DF EF SF NF. 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. MORE+ LESS Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake) Recipe by Vicky@Jacks Free-From Cook Book - Cookpad.

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. 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 that.

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

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

I can't wait to make these for my gf friend!! Sweet piña colada cupcakes filled with pineapple and topped with a light and fluffy cream cheese frosting. Recipe courtesy of Food Network Kitchen. These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious coconut frosting!

Vickys Pina Colada Cupcakes, GF DF EF SF NF instructions

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.

This post is sponsored by Challenge Dairy, but all opinions are my own. I have always been quite a fan of pina coladas. 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. Keto Piña Colada Cheesecake Cupcakes Recipe - This piña cheesecake cupcakes recipe is like keto mini cheesecake with pineapple and coconut flavor!