Vickys Pina Colada Cupcakes, GF DF EF SF NF. If you like Piña coladas, and getting caught in the rain (old person musical reference alert!), then you will almost certainly enjoy making ans eating these. To begin with this recipe, we have to first prepare a few components. You can have vickys pina colada cupcakes.

Since summer isn't coming quick enough let's just make these Pina Colada Cupcakes and pretend it's summer. Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes. Pretend you're on vacation and whip up these pina colada cupcakes, slathered in brandy and coated with a coconut cream cheese Scrumptious pineapple cake, slathered in brandy and coated with coconut frosting. You can cook 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

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

Moist and tastes just like a pina colada! You May Also Like: Piña Colada Sorbet. Ok very dumb question here… the cake mix… add the pineapple to just the cake mix or the prepared cake batter?? Use this tropical inspired recipe to bake up a batch of light and fluffy pina colada cupcakes and get transported to warm and sunny beaches Take a sweet-tasting vacation with this tropical cupcake recipe.

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

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.

Easy to make from scratch, these treats are full of pineapple and. Pina Colada Cupcakes - moist, fluffy pineapple cupcakes with coconut frosting! So tasty and perfect for summer! I know, pina colada cupcakes are everywhere, but these are rum soaked, filled with pineapple preserves and topped with grilled pineapples. Pina Colada Cupcakes. made these today.