Vickys Redcurrant Cupcakes, GF DF EF SF NF
Vickys Redcurrant Cupcakes, GF DF EF SF NF

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys redcurrant cupcakes, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Redcurrant Cupcakes, GF DF EF SF NF is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Vickys Redcurrant Cupcakes, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have vickys redcurrant cupcakes, gf df ef sf nf using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Redcurrant Cupcakes, GF DF EF SF NF:
  1. Prepare 220 g gluten-free / plain flour
  2. Make ready 150 g caster sugar (superfine)
  3. Get 1 tbsp baking powder
  4. Make ready 1/4 tsp xanthan gum if using GF flour
  5. Get 1/4 tsp bicarb of soda / baking soda
  6. Prepare 1 banana, pureed or mashed very well
  7. Get 195 ml light coconut milk
  8. Take 60 g Stork foil block margarine, melted
  9. Take 2 tsp lemon juice
  10. Prepare 1 tsp orange extract / zest
  11. Make ready 100 g redcurrants
  12. Make ready icing sugar / powdered sugar to decorate
Instructions to make Vickys Redcurrant Cupcakes, GF DF EF SF NF:
  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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