DIY Recipe: Tasty Vickys Redcurrant Cupcakes, GF DF EF SF NF

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Vickys Redcurrant Cupcakes, GF DF EF SF NF.

Vickys Redcurrant Cupcakes, GF DF EF SF NF You can have Vickys Redcurrant Cupcakes, GF DF EF SF NF using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vickys Redcurrant Cupcakes, GF DF EF SF NF

  1. You need 220 g of gluten-free / plain flour.
  2. It’s 150 g of caster sugar (superfine).
  3. It’s 1 tbsp of baking powder.
  4. It’s 1/4 tsp of xanthan gum if using GF flour.
  5. You need 1/4 tsp of bicarb of soda / baking soda.
  6. It’s 1 of banana, pureed or mashed very well.
  7. It’s 195 ml of light coconut milk.
  8. Prepare 60 g of Stork foil block margarine, melted.
  9. It’s 2 tsp of lemon juice.
  10. You need 1 tsp of orange extract / zest.
  11. You need 100 g of redcurrants.
  12. You need of icing sugar / powdered sugar to decorate.

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

  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!.

recipe by Vicky@Jacks Free-From Cookbook @cookpad