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

 

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

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

  1. 140 grams gluten-free / plain flour
  2. 240 ml light coconut milk
  3. 1 tsp cider vinegar
  4. 2 tsp vanilla essence
  5. 2 tbsp cornflour / cornstarch
  6. 3/4 tsp baking powder
  7. 1/2 tsp baking soda
  8. 1/4 tsp salt
  9. 150 grams granulated sugar
  10. 113 grams apple sauce or 80ml vegetable oil
  11. custard filling
  12. 3 tbsp custard powder – the Birds tubbed brand are free-from, the packets are not
  13. 2 tbsp granulated sugar
  14. 1 tsp vanilla essence
  15. 200 ml light coconut milk
  16. 100 ml full fat coconut milk
  17. raspberry jam

Recipes 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