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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys chocolate cherry cupcakes, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is something which I have loved my entire life.

Great recipe for Vickys Homemade White Chocolate, GF DF EF SF NF. I've used sugar substitute in this and it works perfectly with xylitol in the same amount as powdered sugar. Other sweeteners may be different but using xylitol makes this a no sugar diabetic friendly chocolate bar!

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys chocolate cherry cupcakes, gf df ef sf nf using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:
  1. Get 200 g gluten-free / plain flour
  2. Make ready 30 g cocoa powder
  3. Make ready 1/4 tsp xanthan gum if using gluten-free flour
  4. Get 150 g granulated sugar
  5. Take 1 tbsp baking powder
  6. Prepare 180-200 ml light coconut milk
  7. Take 1/4 tsp baking soda / bicarb
  8. Take 1/2 a ripe avocado, mashed well
  9. Prepare 2 tsp cider vinegar
  10. Take 60 g sunflower spread / butter, melted
  11. Make ready as needed cherry jam
  12. Prepare 1 tsp vanilla extract
  13. Prepare 175 g icing sugar
  14. Take 70 g gold foil Stork block margarine
  15. Prepare 1 tbsp light coconut milk
  16. Get pink food dye
  17. Prepare 12 whole fresh cherries to garnish

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Instructions to make Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:
  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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