Recipes Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Recipes Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Recipes Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

  1. 2 hundred g gluten-free as well as plain flour
  2. 30 grams cocoa powder
  3. 1/4 tsp xanthan gum if using gluten-free flour
  4. 150 g granulated sugar
  5. 1 tbsp baking powder
  6. 180-200 ml light source coconut milk
  7. 1/4 teaspoon baking soda as well as bicarb
  8. 1/2 a ripe avocado, mashed effectively
  9. 2 tsp cider vinegar
  10. 60 grams sunflower spread as well as butter, melted
  11. as wanted cherry jam
  12. 1 tsp vanilla extract
  13. 175 g icing sugar
  14. 75 g gold evade Stork block margarine
  15. a single tbsp light coconut milk
  16. lilac food dye
  17. 12 whole fresh cherries to be able to garnish
  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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