Easiest Way to Make Speedy Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, vickys chocolate cherry cupcakes, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys chocolate cherry cupcakes, gf df ef sf nf using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:

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

Steps to make Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:

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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