Recipe of Quick Vickys Jam & Custard Cupcakes, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, vickys jam & custard cupcakes, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Jam & Custard Cupcakes, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Vickys Jam & Custard Cupcakes, GF DF EF SF NF is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook vickys jam & custard cupcakes, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:

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

Steps to make 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
8. When the custard has chilled completely, put it in a piping bag and pipe a swirl on top of each cake
9. Enjoy!

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