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

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys blueberry cupcakes, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vickys Blueberry Cupcakes, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Vickys Blueberry Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys blueberry cupcakes, gf df ef sf nf using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Blueberry Cupcakes, GF DF EF SF NF:
  1. Prepare 225 grams plain / gluten-free flour
  2. Prepare 150 grams golden caster sugar
  3. Make ready 1 tbsp baking powder
  4. Take 1/4 tsp xanthan gum if using gluten-free flour
  5. Get 1/4 tsp baking soda / bicarb
  6. Take 1 pinch salt
  7. Make ready 175 ml light coconut milk or milk of choice
  8. Prepare 60 grams melted dairy free spread such as gold foil Stork block
  9. Get 1 medium banana, very ripe, mashed well
  10. Make ready 2 tsp lemon juice
  11. Make ready 1 tsp vanilla extract
  12. Get 130 grams blueberries

Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF. I had berries left over from the fruit tart I posted the other day and decided to use. These blueberry cupcakes are breakfast for dessert.

Steps to make Vickys Blueberry Cupcakes, GF DF EF SF NF:
  1. Preheat oven to gas 6 / 200C / 400°F
  2. Sift the flour into a bowl and add the xanthan gum if using, baking powder, soda, salt and sugar
  3. Make a well in the middle and add the milk, butter, lemon juice, vanilla and mashed banana
  4. Mix into a batter, then fold in blueberries. You may need to add a few extra tablespoons milk if using gluten-free flour. Let the mixture stand for 5 minutes and check the consistency. It should be quite a thick batter
  5. Spoon into 12 paper cases and bake for 15 - 20 mins. You can sprinkle some golden caster sugar or brush with a little milk then put back to bake after 15 minutes for another 5 minutes. This is just to help with colouring due to there being no egg in the recipe, it doesn't matter if you do that step or not
  6. Take out of the oven and let cool in the tin covered in a clean dishtowel for 30 minutes before removing the paper cases
  7. You can sub the banana for a quarter of a cup / 60mls of another puree such as apple, pear, raspberry or cherry which make the cakes a pretty pink colour or a vegetable puree such as courgette or avocado which is my own personal preference as it imparts no flavour

Fresh blueberries are mixed into vanilla cake – rather than muffin – batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. It is basically filling your vanilla cupcakes with blueberry jam. You can also use the same batter for a cake. Following a bad day, I decided to bake a cake. No recipe and never made before.

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