Recipe: Oishi Vickys Pina Colada Cupcakes, GF DF EF SF NF For Vegan's Friend

Vickys Pina Colada Cupcakes, GF DF EF SF NF. Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes. 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. Everyone's favorite beach cocktail in cupcake form!

For the coconut lover out there, these are You can make the cupcakes a day ahead and the topping as well which should be stored in the refrigerator. Once you top them with the. These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious 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

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

This post is sponsored by Challenge Dairy, but all opinions are my own. I have always been quite a fan of pina. Sweet piña colada cupcakes filled with pineapple and topped with a light and fluffy cream cheese frosting. There's a little bit of summer in each bite!

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.

So when he asked me to make him piña colada cupcakes I was a little surprised. We started brainstorming what the "perfect cupcake" would be. I know, pina colada cupcakes are everywhere, but these are rum soaked, filled with pineapple preserves and topped with Pina Colada!! You will love this coconut-y and delicious Piña Colada Cupcakes recipe. These bright and cheerful tropical-flavored sweets can be enjoyed on any occasion!