Vickys Jam & Custard Cupcakes, GF DF EF SF NF
Vickys Jam & Custard Cupcakes, GF DF EF SF NF

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys jam & custard cupcakes, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit unique. 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 meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. 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 begin with this particular recipe, we have to first prepare a few ingredients. You can cook vickys jam & custard cupcakes, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:
  1. Take 140 grams gluten-free / plain flour
  2. Take 240 ml light coconut milk
  3. Get 1 tsp cider vinegar
  4. Make ready 2 tsp vanilla essence
  5. Prepare 2 tbsp cornflour / cornstarch
  6. Make ready 3/4 tsp baking powder
  7. Make ready 1/2 tsp baking soda
  8. Make ready 1/4 tsp salt
  9. Get 150 grams granulated sugar
  10. Take 113 grams apple sauce or 80ml vegetable oil
  11. Prepare custard filling
  12. Make ready 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
  13. Get 2 tbsp granulated sugar
  14. Make ready 1 tsp vanilla essence
  15. Take 200 ml light coconut milk
  16. Take 100 ml full fat coconut milk
  17. Get raspberry jam
Instructions to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:
  1. Preheat oven to gas 4 / 180C / 350°F and line 2 cupcake tins. This recipe makes 18 cupcakes
  2. Add the vinegar to the milk and set aside for 5 minutes at room temperature
  3. Sift the flour into a bowl and add all of other dry cake ingredients
  4. Mix the milk, oil/apple sauce and vanilla together and whip up until frothy then add to the dry ingredients and beat until combined
  5. 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
  6. 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
  7. 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
  8. When the custard has chilled completely, put it in a piping bag and pipe a swirl on top of each cake
  9. Enjoy!

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