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Good Idea to Preparing Yummy Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Hoping to eat Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF a best restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with helpful instructions on producing a Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF like a famous chef made.

Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys chocolate cherry cupcakes, gf df ef sf nf recipe. To make vickys chocolate cherry cupcakes, gf df ef sf nf you only need 17 ingredients and 12 steps. Here is how you achieve it.

To make an unforgettable Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF, below are the materials required:

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

After preparing the ingridients, now you are good to cook your 5-star Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF by following the guidances on this section:

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

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