Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys jam & custard cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Vickys Jam & Custard Cupcakes, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Vickys Jam & Custard Cupcakes, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.
Vickys Plum Jam with Add-In Variations GF DF EF SF NF Lovely! Wash and halve the plums leaving the stones in. I like to crack some open and add some of the kernels found.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys jam & custard cupcakes, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:
- Take 140 grams gluten-free / plain flour
- Make ready 240 ml light coconut milk
- Make ready 1 tsp cider vinegar
- Get 2 tsp vanilla essence
- Make ready 2 tbsp cornflour / cornstarch
- Take 3/4 tsp baking powder
- Take 1/2 tsp baking soda
- Prepare 1/4 tsp salt
- Prepare 150 grams granulated sugar
- Get 113 grams apple sauce or 80ml vegetable oil
- Get custard filling
- Make ready 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
- Prepare 2 tbsp granulated sugar
- Make ready 1 tsp vanilla essence
- Get 200 ml light coconut milk
- Prepare 100 ml full fat coconut milk
- Get raspberry jam
Nice to experiment with different flavours of jam. Great recipe for Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free. A lot of people in my community give me jars and cans of things they think I might be able to use. They know it's difficult for me to find convenience items to suit Jacks allergies and I've had this jar of cherries.
Instructions 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!
Vicky's Kitchen is born from a heart-felt feeling that our Mum's cooking is the best! Not just. because we say so, but because others have said so for many, many years.. Great with cheese and ham or just spread it on toast. An original recipe filled with pineapple chunks and peppered with scotch bonnet. Top Viral Talent Recommended for you View the profiles of people named Vicky Jam.
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