Vickys Blueberry Cupcakes, GF DF EF SF NF. Vickys Best Fluffy Pancakes, GF DF EF SF NF. Here is how you achieve that. Ingredients of Vickys Best Fluffy Pancakes, GF DF EF SF NF.

Vickys Blueberry Cupcakes, GF DF EF SF NF It's of rainbow sprinkles to decorate. Vickys Redcurrant Cupcakes, GF DF EF SF NF I always thing of redcurrants as a Christmassy berry so these cupcakes, dusted with a little powdered sugar will be our breakfast on Christmas Day! Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. You can have Vickys Blueberry Cupcakes, GF DF EF SF NF using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vickys Blueberry Cupcakes, GF DF EF SF NF

  1. It's of plain / gluten-free flour.
  2. Prepare of golden caster sugar.
  3. You need of baking powder.
  4. Prepare of xanthan gum if using gluten-free flour.
  5. It's of baking soda / bicarb.
  6. It's of salt.
  7. It's of light coconut milk or milk of choice.
  8. You need of melted dairy free spread such as gold foil Stork block.
  9. It's of medium banana, very ripe, mashed well.
  10. Prepare of lemon juice.
  11. Prepare of vanilla extract.
  12. Prepare of blueberries.

Great recipe for Vickys Easter Hot Cross Scones, GF DF EF SF NF. I had just enough flour left to make these treats for the kids to make up for the lockdown stopping us going to the traditional National Trust Easter Egg Hunt that we've done every Easter Weekend since they were little. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF.

Vickys Blueberry Cupcakes, GF DF EF SF NF instructions

  1. Preheat oven to gas 6 / 200C / 400°F.
  2. Sift the flour into a bowl and add the xanthan gum if using, baking powder, soda, salt and sugar.
  3. Make a well in the middle and add the milk, butter, lemon juice, vanilla and mashed banana.
  4. Mix into a batter, then fold in blueberries. You may need to add a few extra tablespoons milk if using gluten-free flour. Let the mixture stand for 5 minutes and check the consistency. It should be quite a thick batter.
  5. Spoon into 12 paper cases and bake for 15 - 20 mins. You can sprinkle some golden caster sugar or brush with a little milk then put back to bake after 15 minutes for another 5 minutes. This is just to help with colouring due to there being no egg in the recipe, it doesn't matter if you do that step or not.
  6. Take out of the oven and let cool in the tin covered in a clean dishtowel for 30 minutes before removing the paper cases.
  7. You can sub the banana for a quarter of a cup / 60mls of another puree such as apple, pear, raspberry or cherry which make the cakes a pretty pink colour or a vegetable puree such as courgette or avocado which is my own personal preference as it imparts no flavour.

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