Recipe of Vickys Blueberry Cupcakes, GF DF EF SF NF in 28 Minutes for Young Wife

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys blueberry cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Vickys Blueberry Cupcakes, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Vickys Blueberry Cupcakes, GF DF EF SF NF is something which I have loved my whole life.

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

The ingredients needed to make Vickys Blueberry Cupcakes, GF DF EF SF NF:

1. Take 225 grams plain / gluten-free flour
2. Make ready 150 grams golden caster sugar
3. Get 1 tbsp baking powder
4. Get 1/4 tsp xanthan gum if using gluten-free flour
5. Prepare 1/4 tsp baking soda / bicarb
6. Make ready 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. Prepare 2 tsp lemon juice
11. Get 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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