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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys redcurrant cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Redcurrant Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Vickys Redcurrant Cupcakes, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we must 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 it.

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