How to Cook Yummy Vickys Jam & Custard Cupcakes, GF DF EF SF NF Recipe

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

You can have Vickys Jam & Custard Cupcakes, GF DF EF SF NF using 17 ingredients and 9 steps. Here is how you achieve that.

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

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

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!.