Recipe of Any-night-of-the-week Vickys Jam & Custard Cupcakes, GF DF EF SF NF
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Prepare Perfect Vickys Jam & Custard Cupcakes, GF DF EF SF NF. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Vickys Jam & Custard Cupcakes, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Jam & Custard Cupcakes, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF is 18 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Jam & Custard Cupcakes, GF DF EF SF NF estimated approx 40 mins.
To begin 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 cook it.
The kids find it fun to poke the holes in the cakes to fill them with jam lol
Ingredients and spices that need to be Get to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:
- 140 grams gluten-free / plain flour
- 240 ml light coconut milk
- 1 tsp cider vinegar
- 2 tsp vanilla essence
- 2 tbsp cornflour / cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150 grams granulated sugar
- 113 grams apple sauce or 80ml vegetable oil
- custard filling
- 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
- 2 tbsp granulated sugar
- 1 tsp vanilla essence
- 200 ml light coconut milk
- 100 ml full fat coconut milk
- raspberry jam
Instructions to make 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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So that is going to wrap it up with this exceptional food Recipe of Quick Vickys Jam & Custard Cupcakes, GF DF EF SF NF. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!