Steps to Make Homemade Vickys Blueberry Cupcakes, GF DF EF SF NF

Vickys Blueberry Cupcakes, GF DF EF SF NF. Ingredients of Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. Vickys Banana Loaf Cake, GF DF EF SF NF. Here is how you achieve it.

A fond childhood memory is going to my grannies house after school and getting a slice of ginger cake, thickly spread with butter to eat as I went on my way. These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. You can have Vickys Blueberry Cupcakes, GF DF EF SF NF using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vickys Blueberry Cupcakes, GF DF EF SF NF

1. Prepare 225 grams of plain / gluten-free flour.
2. You need 150 grams of golden caster sugar.
3. You need 1 tbsp of baking powder.
4. You need 1/4 tsp of xanthan gum if using gluten-free flour.
5. You need 1/4 tsp of baking soda / bicarb.
6. It's 1 pinch of salt.
7. It's 175 ml of light coconut milk or milk of choice.
8. You need 60 grams of melted dairy free spread such as gold foil Stork block.
9. You need 1 of medium banana, very ripe, mashed well.
10. You need 2 tsp of lemon juice.
11. Prepare 1 tsp of vanilla extract.
12. Prepare 130 grams of blueberries.

RECIPES: GF/DF/SF Coconut Chocolate Baked Doughnuts (gluten free, dairy free, sugar free, but This Gluten Free Lemon Blueberry Loaf Cake is the perfect breakfast treat or anytime snack. Great recipe for Vickys No-Bake Oat Energy Bombs, GF DF EF SF NF. These little snack bites are great for. Flowers Cupcakes Pretty Cupcakes Beautiful Cupcakes Wedding Cakes With Cupcakes Yummy Cupcakes White Cupcakes Delicious Homemade Blueberry Almond Fondant.

Vickys Blueberry Cupcakes, GF DF EF SF NF instructions

1. Preheat oven to gas 6 / 200C / 400°F.
2. Sift the flour into a bowl and add the xanthan gum if using, baking powder, soda, salt and sugar.
3. Make a well in the middle and add the milk, butter, lemon juice, vanilla and mashed banana.
4. Mix into a batter, then fold in blueberries. You may need to add a few extra tablespoons milk if using gluten-free flour. Let the mixture stand for 5 minutes and check the consistency. It should be quite a thick batter.
5. Spoon into 12 paper cases and bake for 15 - 20 mins. You can sprinkle some golden caster sugar or brush with a little milk then put back to bake after 15 minutes for another 5 minutes. This is just to help with colouring due to there being no egg in the recipe, it doesn't matter if you do that step or not.
6. Take out of the oven and let cool in the tin covered in a clean dishtowel for 30 minutes before removing the paper cases.
7. You can sub the banana for a quarter of a cup / 60mls of another puree such as apple, pear, raspberry or cherry which make the cakes a pretty pink colour or a vegetable puree such as courgette or avocado which is my own personal preference as it imparts no flavour.

Made… GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. These blueberries 'n cream cupcakes are bursting with vanilla, juicy blueberries, and a hint of lemon. Top them with lush cream cheese frosting and they'll be a new favorite! Very buttery and bursting of juicy berries throughout. Vickys Strawberry & Blueberry Galette, GF DF EF SF NF.