Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Using up some of my homemade cherry jam!
Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF
Using up some of my homemade cherry jam!
Cooking Instructions
- 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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Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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