DIY Recipe: Perfect Vickys Blueberry Cupcakes, GF DF EF SF NF

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Vickys Blueberry Cupcakes, GF DF EF SF NF.

Vickys Blueberry Cupcakes, GF DF EF SF NF You can cook Vickys Blueberry Cupcakes, GF DF EF SF NF using 12 ingredients and 7 steps. Here is how you make that.

Ingredients of Vickys Blueberry Cupcakes, GF DF EF SF NF

  1. It’s of plain / gluten-free flour.
  2. It’s of golden caster sugar.
  3. It’s of baking powder.
  4. It’s of xanthan gum if using gluten-free flour.
  5. You need of baking soda / bicarb.
  6. It’s of salt.
  7. Prepare of light coconut milk or milk of choice.
  8. It’s of melted dairy free spread such as gold foil Stork block.
  9. Prepare of medium banana, very ripe, mashed well.
  10. It’s of lemon juice.
  11. You need of vanilla extract.
  12. You need of blueberries.

Vickys Blueberry Cupcakes, GF DF EF SF NF instructions

  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.

recipe by Vicky@Jacks Free-From Cookbook @cookpad