The Aasiest Way Make Perfectly Vickys Redcurrant Cupcakes, GF DF EF SF NF Recipe

Vickys Redcurrant Cupcakes, GF DF EF SF NF. 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! 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! Vickys Ginger & Apple Muffins, GF DF EF SF NF.

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Ingredients of Vickys Redcurrant Cupcakes, GF DF EF SF NF

1. It's 220 g of gluten-free / plain flour.
2. It's 150 g of caster sugar (superfine).
3. Prepare 1 tbsp of baking powder.
4. You need 1/4 tsp of xanthan gum if using GF flour.
5. Prepare 1/4 tsp of bicarb of soda / baking soda.
6. You need 1 of banana, pureed or mashed very well.
7. You need 195 ml of light coconut milk.
8. You need 60 g of Stork foil block margarine, melted.
9. It's 2 tsp of lemon juice.
10. It's 1 tsp of orange extract / zest.
11. You need 100 g of redcurrants.
12. You need of icing sugar / powdered sugar to decorate.

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Vickys Redcurrant Cupcakes, GF DF EF SF NF instructions

1. Preheat the oven to gas 6 / 200C / 400 F and grease or line a 12 hole cupcake.
2. Mix the flour, sugar, xanthan gum if using, baking powder & bicarb together in a large bowl.
3. Combine the banana, milk, melted margarine, lemon juice & orange extract / zest then stir into the dry ingredients until the batter is smooth.
4. Gently fold in the redcurrants.
5. Divide the batter evenly between the tray.
6. Bake for 20 minutes or until firm to the touch.
7. Let cool on a wire rack, covered with a clean dishtowel for 30 minutes, then remove the liners and dust with icing sugar.
8. They taste even better the next day as the cakes will absorb extra moisture from the berries!.

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