Simple Way to Make Homemade Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys chocolate cherry cupcakes, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first 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 that.

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

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