Recipe of Homemade Vickys Redcurrant Cupcakes, GF DF EF SF NF

Vickys Redcurrant Cupcakes, GF DF EF SF NF. Vickys Redcurrant Cupcakes, GF DF EF SF NF I always thing of redcurrants as a Christmassy berry so these cupcakes, dusted with a little powdered sugar will be our breakfast on Christmas Day! Vickys Redcurrant Cupcakes, GF DF EF SF NF I always thing of redcurrants as a Christmassy berry so these cupcakes, dusted with a little powdered sugar will be our breakfast on Christmas Day! Vickys Redcurrant Cupcakes, GF DF EF SF NF.

Vickys Easter Nest Cake with Mini Egg Truffles, GF DF EF SF NF instructions. Level off each of the cooled cakes, putting the offcuts into a bowl. Place some squares of parchment paper on a cake board and put one of the cakes on top. You can cook Vickys Redcurrant Cupcakes, GF DF EF SF NF using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vickys Redcurrant Cupcakes, GF DF EF SF NF

1. Prepare 220 g of gluten-free / plain flour.
2. Prepare 150 g of caster sugar (superfine).
3. Prepare 1 tbsp of baking powder.
4. Prepare 1/4 tsp of xanthan gum if using GF flour.
5. You need 1/4 tsp of bicarb of soda / baking soda.
6. Prepare 1 of banana, pureed or mashed very well.
7. Prepare 195 ml of light coconut milk.
8. You need 60 g of Stork foil block margarine, melted.
9. It's 2 tsp of lemon juice.
10. Prepare 1 tsp of orange extract / zest.
11. You need 100 g of redcurrants.
12. You need of icing sugar / powdered sugar to decorate.

Vickys Sweet Waffles, GF DF EF SF NF step by step. Preheat your waffle iron and spray with oil. Mix all the dry ingredients together in a bowl. Put the milk into a jug with the oil and vanilla.

Vickys Redcurrant Cupcakes, GF DF EF SF NF instructions

1. Preheat the oven to gas 6 / 200C / 400 F and grease or line a 12 hole cupcake.
2. Mix the flour, sugar, xanthan gum if using, baking powder & bicarb together in a large bowl.
3. Combine the banana, milk, melted margarine, lemon juice & orange extract / zest then stir into the dry ingredients until the batter is smooth.
4. Gently fold in the redcurrants.
5. Divide the batter evenly between the tray.
6. Bake for 20 minutes or until firm to the touch.
7. Let cool on a wire rack, covered with a clean dishtowel for 30 minutes, then remove the liners and dust with icing sugar.
8. They taste even better the next day as the cakes will absorb extra moisture from the berries!.

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