Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Name: Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF
Total time: 2100 s
Yield: 12 servings
Cuisine: British
Ingredients: 200 g gluten-free / plain flour; 30 g cocoa powder; 1/4 tsp xanthan gum if using gluten-free flour; 150 g granulated sugar; 1 tbsp baking powder; 180-200 ml light coconut milk; 1/4 tsp baking soda / bicarb; 1/2 a ripe avocado, mashed well; 2 tsp cider vinegar; 60 g sunflower spread / butter, melted; as needed cherry jam; 1 tsp vanilla extract; 175 g icing sugar; 70 g gold foil Stork block margarine; 1 tbsp light coconut milk; pink food dye; 12 whole fresh cherries to garnish

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Using up some of my homemade cherry jam!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Using up some of my homemade cherry jam!

Saved

Ingredients

35 mins

12 servings

200 ggluten-free / plain flour
30 gcocoa powder
1/4 tspxanthan gum if using gluten-free flour
150 ggranulated sugar
1 tbspbaking powder
180-200 mllight coconut milk
1/4 tspbaking soda / bicarb
1/2a ripe avocado, mashed well
2 tspcider vinegar
60 gsunflower spread / butter, melted
as neededcherry jam
1 tspvanilla extract
175 gicing sugar
70 ggold foil Stork block margarine
1 tbsplight coconut milk
pink food dye
12whole fresh cherries to garnish

Saved

Steps

35 mins

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!

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on July 17, 2016 15:53

Scotland

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!