Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF
Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys chocolate cherry cupcakes, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook vickys chocolate cherry cupcakes, gf df ef sf nf using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:
  1. Make ready 200 g gluten-free / plain flour
  2. Make ready 30 g cocoa powder
  3. Prepare 1/4 tsp xanthan gum if using gluten-free flour
  4. Take 150 g granulated sugar
  5. Make ready 1 tbsp baking powder
  6. Make ready 180-200 ml light coconut milk
  7. Get 1/4 tsp baking soda / bicarb
  8. Make ready 1/2 a ripe avocado, mashed well
  9. Make ready 2 tsp cider vinegar
  10. Get 60 g sunflower spread / butter, melted
  11. Get as needed cherry jam
  12. Make ready 1 tsp vanilla extract
  13. Make ready 175 g icing sugar
  14. Prepare 70 g gold foil Stork block margarine
  15. Prepare 1 tbsp light coconut milk
  16. Prepare pink food dye
  17. Prepare 12 whole fresh cherries to garnish
Steps to make Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper cases
  2. Mix the flour, xanthan gum, cocoa powder, sugar, baking powder and baking soda together well in a bowl
  3. Add the coconut milk, sunflower spread, vinegar, vanilla and avocado and mix the batter smooth
  4. Divide evenly between the paper cases
  5. Bake for 18 - 24 minutes until well risen and cooked through. A toothpick test will show if they're done. Mine had an extra few minutes in the oven as I was on the phone and they cracked but nobody will notice under the buttercream!
  6. Let cool on a wire rack then use a cake plunger or a spoon to hollow out the middles
  7. Make the buttercream by creaming the Stork and icing sugar together until light then beating in the milk
  8. Spoon cherry jam into the holes
  9. Add the food dye to make the icing a nice shade of pink then spoon into a piping bag
  10. Swirl on top of each cupcake
  11. Decorate with a cherry - feel free to dip the cherries in some melted chocolate to make them a little bit more decadent
  12. Yummy!

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