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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys redcurrant cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vickys Redcurrant Cupcakes, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first 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 that.

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