Best Vickys Jam & Custard Cupcakes, GF DF EF SF NF ,family’s new favorite!

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  1. Ingredients of Vickys Jam & Custard Cupcakes, GF DF EF SF NF

  2. Vickys Jam & Custard Cupcakes, GF DF EF SF NF instructions

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

Vickys Jam & Custard Cupcakes, GF DF EF SF NF

Cooking Tips

Being organised is a critical step when planning to prepare a meal for family or friends. This will permit you to ensure that all the components that are crucial are represented. Establish each of the non-perishable components and tools out the day ahead of time. This will enable you to cook without having to stress.

You can cook Vickys Jam & Custard Cupcakes, GF DF EF SF NF using 17 ingredients and 9 steps. Here is how you cook it.

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

  1. Prepare of gluten-free / plain flour.
  2. You need of light coconut milk.
  3. It's of cider vinegar.
  4. You need of vanilla essence.
  5. Prepare of cornflour / cornstarch.
  6. You need of baking powder.
  7. It's of baking soda.
  8. It's of salt.
  9. It's of granulated sugar.
  10. Prepare of apple sauce or 80ml vegetable oil.
  11. Prepare of custard filling.
  12. It's of custard powder - the Birds tubbed brand are free-from, the packets are not.
  13. You need of granulated sugar.
  14. It's of vanilla essence.
  15. Prepare of light coconut milk.
  16. You need of full fat coconut milk.
  17. You need of raspberry jam.

Vickys Jam & Custard Cupcakes, GF DF EF SF NF step by step

  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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