Recipe: Appetizing Vickys Redcurrant Cupcakes, GF DF EF SF NF

Vickys Redcurrant Cupcakes, GF DF EF SF NF. Vickys Scottish Shortbread, GF DF EF SF NF instructions. Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. I love the icing on these, it sets really well and tastes delicious!

Vickys Apple Flapjacks, GF DF EF SF NF. Santa and his helpers will be grateful! Great recipe for Vickys Bananas Foster, GF DF EF SF NF. You can cook Vickys Redcurrant Cupcakes, GF DF EF SF NF using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vickys Redcurrant Cupcakes, GF DF EF SF NF

1. Prepare 220 g of gluten-free / plain flour.
2. You need 150 g of caster sugar (superfine).
3. Prepare 1 tbsp of baking powder.
4. Prepare 1/4 tsp of xanthan gum if using GF flour.
5. Prepare 1/4 tsp of bicarb of soda / baking soda.
6. You need 1 of banana, pureed or mashed very well.
7. It's 195 ml of light coconut milk.
8. It's 60 g of Stork foil block margarine, melted.
9. You need 2 tsp of lemon juice.
10. Prepare 1 tsp of orange extract / zest.
11. Prepare 100 g of redcurrants.
12. Prepare of icing sugar / powdered sugar to decorate.

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

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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