Simple Way to Prepare Super Quick Homemade Vickys Jam & Custard Cupcakes, GF DF EF SF NF

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The name "Nicky Jam" was jokingly given to Rivera by a homeless man. Listen to albums and songs from Nicky Jam. Join Napster and access full-length songs on your phone, computer or home audio device. You can cook Vickys Jam & Custard Cupcakes, GF DF EF SF NF using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Jam & Custard Cupcakes, GF DF EF SF NF

1. Prepare 140 grams of gluten-free / plain flour.
2. Prepare 240 ml of light coconut milk.
3. It's 1 tsp of cider vinegar.
4. Prepare 2 tsp of vanilla essence.
5. Prepare 2 tbsp of cornflour / cornstarch.
6. You need 3/4 tsp of baking powder.
7. Prepare 1/2 tsp of baking soda.
8. It's 1/4 tsp of salt.
9. It's 150 grams of granulated sugar.
10. You need 113 grams of apple sauce or 80ml vegetable oil.
11. Prepare of custard filling.
12. Prepare 3 tbsp of custard powder - the Birds tubbed brand are free-from, the packets are not.
13. It's 2 tbsp of granulated sugar.
14. You need 1 tsp of vanilla essence.
15. You need 200 ml of light coconut milk.
16. You need 100 ml of full fat coconut milk.
17. It's of raspberry jam.

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Vickys Jam & Custard Cupcakes, GF DF EF SF NF instructions

1. Preheat oven to gas 4 / 180C / 350°F and line 2 cupcake tins. This recipe makes 18 cupcakes.
2. Add the vinegar to the milk and set aside for 5 minutes at room temperature.
3. Sift the flour into a bowl and add all of other dry cake ingredients.
4. Mix the milk, oil/apple sauce and vanilla together and whip up until frothy then add to the dry ingredients and beat until combined.
5. 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.
6. 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.
7. 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.
8. When the custard has chilled completely, put it in a piping bag and pipe a swirl on top of each cake.
9. Enjoy!.

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