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Vickys Jam & Custard Cupcakes Recipe

Vickys Jam & Custard Cupcakes Recipe
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Cooking Time : 40 minutes
Serving : 18
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Prepare the ingredients before making Vickys Jam & Custard Cupcakes in your home. Then, follow these steps below to serve Vickys Jam & Custard Cupcakes for your family or friends.

Ingredients: Vickys Jam & Custard Cupcakes

  • 140 grams gluten-free / plain flour
  • 240 ml light coconut milk
  • 1 tsp cider vinegar
  • 2 tsp vanilla essence
  • 2 tbsp cornflour / cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 150 grams granulated sugar
  • 113 grams apple sauce or 80ml vegetable oil
  • CUSTARD FILLING
  • 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
  • 2 tbsp granulated sugar
  • 1 tsp vanilla essence
  • 200 ml light coconut milk
  • 100 ml full fat coconut milk
  • raspberry jam

How to Make Vickys Jam & Custard Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Vickys Jam & Custard Cupcakes in your home by yourself.

    Step 1
  • Preheat oven to gas 4 / 180C / 350°F and line 2 cupcake tins. This recipe makes 18 cupcakes
  • Step 2
  • Add the vinegar to the milk and set aside for 5 minutes at room temperature
  • Step 3
  • Sift the flour into a bowl and add all of other dry cake ingredients
  • Step 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
  • Step 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
  • Step 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
  • Step 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
  • Step 8
  • When the custard has chilled completely, put it in a piping bag and pipe a swirl on top of each cake
  • Step 9
  • Enjoy!
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