Recipe Vickys Blueberry Cupcakes, GF DF EF SF NF : Delicious and Easy For You To Try

Recipe Vickys Blueberry Cupcakes, GF DF EF SF NF : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Vickys Blueberry Cupcakes, GF DF EF SF NF. You are currently reading Recipe Vickys Blueberry Cupcakes, GF DF EF SF NF : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother Vicky@Jacks Free-From Cookbook been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 225 grams plain / gluten-free flour
2. 150 grams golden caster sugar
3. 1 tbsp baking powder
4. 1/4 tsp xanthan gum if using gluten-free flour
5. 1/4 tsp baking soda / bicarb
6. 1 pinch salt
7. 175 ml light coconut milk or milk of choice
8. 60 grams melted dairy free spread such as gold foil Stork block
9. 1 medium banana, very ripe, mashed well
10. 2 tsp lemon juice
11. 1 tsp vanilla extract
12. 130 grams blueberries

Preparation steps:

1. Preheat oven to gas 6 / 200C / 400F

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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