Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys jam & custard cupcakes, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vickys Jam & Custard Cupcakes, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Vickys Jam & Custard Cupcakes, GF DF EF SF NF is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook vickys jam & custard cupcakes, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:
- Make ready 140 grams gluten-free / plain flour
- Make ready 240 ml light coconut milk
- Prepare 1 tsp cider vinegar
- Take 2 tsp vanilla essence
- Prepare 2 tbsp cornflour / cornstarch
- Prepare 3/4 tsp baking powder
- Take 1/2 tsp baking soda
- Make ready 1/4 tsp salt
- Make ready 150 grams granulated sugar
- Get 113 grams apple sauce or 80ml vegetable oil
- Prepare custard filling
- Take 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
- Take 2 tbsp granulated sugar
- Take 1 tsp vanilla essence
- Get 200 ml light coconut milk
- Make ready 100 ml full fat coconut milk
- Get raspberry jam
Instructions to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:
- Preheat oven to gas 4 / 180C / 350°F and line 2 cupcake tins. This recipe makes 18 cupcakes
- Add the vinegar to the milk and set aside for 5 minutes at room temperature
- Sift the flour into a bowl and add all of other dry cake ingredients
- Mix the milk, oil/apple sauce and vanilla together and whip up until frothy then add to the dry ingredients and beat until combined
- Pour the mixture into the cupcake cases until 2/3 full, then bake for 25 minutes or until a skewer inserted in the centre comes away clean
- While the cakes are baking, mix the custard ingredients together and bring to boil in a small pan, stirring continuously until thickened. Pour into a bowl, cover until cooled, then chill in fridge a while
- When the cakes are cooled enough, make a hole in the centre of each and fill the holes with some raspberry jam up to the top
- When the custard has chilled completely, put it in a piping bag and pipe a swirl on top of each cake
- Enjoy!
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