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Everyone's favorite beach cocktail in cupcake form! Pineapple and coconut cupcakes frosted and decorated with coconut flakes, pineapple, a cherry and a little umbrella. Dip tops of frosted cupcakes in coconut.
To begin with this recipe, we must prepare a few components. You can have vickys pina colada cupcakes, gf df ef sf nf using 21 ingredients and 13 steps. Here is how you cook that.
Composition needed to serve Vickys Pina Colada Cupcakes, GF DF EF SF NF:
- 225 g gluten-free / plain flour
- 1/8 tsp xanthan gum if using GF flour
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda / baking soda
- 60 g gold foil Stork block margarine
- 150 g granulated sugar
- 150 g pineapple chunks, drained
- 80 ml fresh pineapple juice
- 80 ml full fat coconut milk
- 2 tsp lemon juice
- 1 tsp rum extract
- for the Buttercream
- 150 g gold foil Stork block margarine
- 350 g icing sugar
- 2 tbsp coconut milk
- 1 tsp vanilla / coconut extract
- for the Garnish
- 60 g desiccated coconut
- 12 marachino cocktail cherries
- 12 pineapple chunks
- 12 cocktail umbrellas
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! So when he asked me to make him piña colada cupcakes I was a little surprised.
Steps to serve Vickys Pina Colada Cupcakes, GF DF EF SF NF:
- 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
We started brainstorming what the "perfect cupcake" would be. 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. Moist and tastes just like a 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!
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