Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF.
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Ingredients of Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF
- It’s of gluten-free / plain flour.
- It’s of cocoa powder.
- You need of xanthan gum if using gluten-free flour.
- You need of granulated sugar.
- It’s of baking powder.
- It’s of light coconut milk.
- It’s of baking soda / bicarb.
- You need of a ripe avocado, mashed well.
- Prepare of cider vinegar.
- It’s of sunflower spread / butter, melted.
- It’s of cherry jam.
- You need of vanilla extract.
- You need of icing sugar.
- It’s of gold foil Stork block margarine.
- It’s of light coconut milk.
- It’s of pink food dye.
- You need of whole fresh cherries to garnish.
Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF instructions
- Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper cases.
- Mix the flour, xanthan gum, cocoa powder, sugar, baking powder and baking soda together well in a bowl.
- Add the coconut milk, sunflower spread, vinegar, vanilla and avocado and mix the batter smooth.
- Divide evenly between the paper cases.
- 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!.
- Let cool on a wire rack then use a cake plunger or a spoon to hollow out the middles.
- Make the buttercream by creaming the Stork and icing sugar together until light then beating in the milk.
- Spoon cherry jam into the holes.
- Add the food dye to make the icing a nice shade of pink then spoon into a piping bag.
- Swirl on top of each cupcake.
- Decorate with a cherry – feel free to dip the cherries in some melted chocolate to make them a little bit more decadent.
- Yummy!.
recipe by Vicky@Jacks Free-From Cookbook @cookpad