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

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys redcurrant cupcakes, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vickys Redcurrant Cupcakes, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Vickys Redcurrant Cupcakes, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook vickys redcurrant cupcakes, gf df ef sf nf using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Redcurrant Cupcakes, GF DF EF SF NF:
  1. Get gluten-free / plain flour
  2. Prepare caster sugar (superfine)
  3. Take baking powder
  4. Get xanthan gum if using GF flour
  5. Take bicarb of soda / baking soda
  6. Take banana, pureed or mashed very well
  7. Get light coconut milk
  8. Prepare Stork foil block margarine, melted
  9. Make ready lemon juice
  10. Get orange extract / zest
  11. Get redcurrants
  12. Get icing sugar / powdered sugar to decorate
Instructions to make Vickys Redcurrant Cupcakes, GF DF EF SF NF:
  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!

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