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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys redcurrant cupcakes, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Redcurrant Cupcakes, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Vickys Redcurrant Cupcakes, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys redcurrant cupcakes, gf df ef sf nf using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Redcurrant Cupcakes, GF DF EF SF NF:
  1. Prepare 220 g gluten-free / plain flour
  2. Make ready 150 g caster sugar (superfine)
  3. Get 1 tbsp baking powder
  4. Make ready 1/4 tsp xanthan gum if using GF flour
  5. Prepare 1/4 tsp bicarb of soda / baking soda
  6. Make ready 1 banana, pureed or mashed very well
  7. Make ready 195 ml light coconut milk
  8. Take 60 g Stork foil block margarine, melted
  9. Get 2 tsp lemon juice
  10. Prepare 1 tsp orange extract / zest
  11. Take 100 g redcurrants
  12. Prepare icing sugar / powdered sugar to decorate
Instructions 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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