Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF
Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

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Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at many public functions also. I am certain you will see lots of people who just like the Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF dishes that you simply make.

Alright, don’t linger, let’s plan this vickys chocolate cherry cupcakes, gf df ef sf nf formula with 17 elements which are surely easy to find, and we have to process them at the very least through 12 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:
  1. Prepare 200 g of gluten-free / plain flour
  2. Make ready 30 g of cocoa powder
  3. Need 1/4 tsp xanthan gum if using gluten-free flour
  4. You need 150 g granulated sugar
  5. Prepare 1 tbsp for baking powder
  6. Require 180-200 ml - light coconut milk
  7. Require 1/4 tsp - baking soda / bicarb
  8. Require 1/2 for a ripe avocado, mashed well
  9. Make ready 2 tsp cider vinegar
  10. Require 60 g - sunflower spread / butter, melted
  11. Get as needed of cherry jam
  12. Need 1 tsp for vanilla extract
  13. Take 175 g - icing sugar
  14. Need 70 g for gold foil Stork block margarine
  15. Take 1 tbsp for light coconut milk
  16. Give for pink food dye
  17. Take 12 whole fresh cherries to garnish
Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF making process:
  1. Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper cases
  2. Mix the flour, xanthan gum, cocoa powder, sugar, baking powder and baking soda together well in a bowl
  3. Add the coconut milk, sunflower spread, vinegar, vanilla and avocado and mix the batter smooth
  4. Divide evenly between the paper cases
  5. 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!
  6. Let cool on a wire rack then use a cake plunger or a spoon to hollow out the middles
  7. Make the buttercream by creaming the Stork and icing sugar together until light then beating in the milk
  8. Spoon cherry jam into the holes
  9. Add the food dye to make the icing a nice shade of pink then spoon into a piping bag
  10. Swirl on top of each cupcake
  11. Decorate with a cherry - feel free to dip the cherries in some melted chocolate to make them a little bit more decadent
  12. Yummy!

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