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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special 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 well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Vickys Jam & Custard Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we must 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 that.

The ingredients needed to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:
  1. Prepare 140 grams gluten-free / plain flour
  2. Get 240 ml light coconut milk
  3. Get 1 tsp cider vinegar
  4. Take 2 tsp vanilla essence
  5. Prepare 2 tbsp cornflour / cornstarch
  6. Get 3/4 tsp baking powder
  7. Make ready 1/2 tsp baking soda
  8. Take 1/4 tsp salt
  9. Make ready 150 grams granulated sugar
  10. Take 113 grams apple sauce or 80ml vegetable oil
  11. Prepare custard filling
  12. Prepare 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
  13. Get 2 tbsp granulated sugar
  14. Prepare 1 tsp vanilla essence
  15. Prepare 200 ml light coconut milk
  16. Prepare 100 ml full fat coconut milk
  17. Make ready raspberry jam
Steps 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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