Hi, I’m Joana. Today, I will show you a way to make vickys jam & custard cupcakes recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Jam & Custard Cupcakes Recipe
Vickys Jam & Custard Cupcakes is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Jam & Custard Cupcakes is something that I have loved my entire life. They’re fine and they look fantastic.
To be with this particular recipe, we must first prepare a few components. You can cook vickys jam & custard cupcakes using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Jam & Custard Cupcakes:
- Take 140 grams gluten-free / plain flour
- Take 240 ml light coconut milk
- Take 1 tsp cider vinegar
- Make ready 2 tsp vanilla essence
- Prepare 2 tbsp cornflour / cornstarch
- Take 3/4 tsp baking powder
- Take 1/2 tsp baking soda
- Prepare 1/4 tsp salt
- Make ready 150 grams granulated sugar
- Make ready 113 grams apple sauce or 80ml vegetable oil
- Make ready custard filling
- Prepare 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
- Take 2 tbsp granulated sugar
- Get 1 tsp vanilla essence
- Make ready 200 ml light coconut milk
- Make ready 100 ml full fat coconut milk
- Prepare raspberry jam
Steps to make Vickys Jam & Custard Cupcakes:
- Preheat oven to gas 4 / 180C / 350°F and line 2 cupcake tins. This recipe makes 18 cupcakes
- Add the vinegar to the milk and set aside for 5 minutes at room temperature
- Sift the flour into a bowl and add all of other dry cake ingredients
- Mix the milk, oil/apple sauce and vanilla together and whip up until frothy then add to the dry ingredients and beat until combined
- Pour the mixture into the cupcake cases until 2/3 full, then bake for 25 minutes or until a skewer inserted in the centre comes away clean
- While the cakes are baking, mix the custard ingredients together and bring to boil in a small pan, stirring continuously until thickened. Pour into a bowl, cover until cooled, then chill in fridge a while
- When the cakes are cooled enough, make a hole in the centre of each and fill the holes with some raspberry jam up to the top
- When the custard has chilled completely, put it in a piping bag and pipe a swirl on top of each cake
- Enjoy!
So that is going to wrap this up with this special dish vickys jam & custard cupcakes recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
