Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys chocolate cherry cupcakes, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vickys Cherry Pie, GF DF EF SF NF. Great recipe for Vickys Vanilla Cookie Santa Hats GF DF EF SF NF. If you like chocolate covered cherries, you are going to love these Chocolate Cherry Cupcakes.
Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have vickys chocolate cherry cupcakes, gf df ef sf nf using 17 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:
- Take 200 g gluten-free / plain flour
- Prepare 30 g cocoa powder
- Prepare 1/4 tsp xanthan gum if using gluten-free flour
- Get 150 g granulated sugar
- Prepare 1 tbsp baking powder
- Prepare 180-200 ml light coconut milk
- Take 1/4 tsp baking soda / bicarb
- Make ready 1/2 a ripe avocado, mashed well
- Get 2 tsp cider vinegar
- Make ready 60 g sunflower spread / butter, melted
- Get as needed cherry jam
- Take 1 tsp vanilla extract
- Prepare 175 g icing sugar
- Take 70 g gold foil Stork block margarine
- Take 1 tbsp light coconut milk
- Prepare pink food dye
- Take 12 whole fresh cherries to garnish
I love the icing on these, it sets really well and tastes delicious! See more ideas about Cupcake recipes, Free desserts, Cupcake cakes. In a bowl whisk hot water, coffee granules and cocoa powder until smooth. I've made this fabulous cupcake recipe twice now and it's been a hit both times.
Instructions to make Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper cases
- Mix the flour, xanthan gum, cocoa powder, sugar, baking powder and baking soda together well in a bowl
- Add the coconut milk, sunflower spread, vinegar, vanilla and avocado and mix the batter smooth
- Divide evenly between the paper cases
- Bake for 18 - 24 minutes until well risen and cooked through. A toothpick test will show if they're done. Mine had an extra few minutes in the oven as I was on the phone and they cracked but nobody will notice under the buttercream!
- Let cool on a wire rack then use a cake plunger or a spoon to hollow out the middles
- Make the buttercream by creaming the Stork and icing sugar together until light then beating in the milk
- Spoon cherry jam into the holes
- Add the food dye to make the icing a nice shade of pink then spoon into a piping bag
- Swirl on top of each cupcake
- Decorate with a cherry - feel free to dip the cherries in some melted chocolate to make them a little bit more decadent
- Yummy!
I used nonfat Greek yogurt in place of the sour cream in the frosting and it's unbelievably rich. Made using all-purpose and corn flours, this easy cake batter is flavored with lemon juice for brightness. Whipped egg whites that are gently folded into the mix keep the cake light. See more ideas about Cupcake cakes, Cherry cookies, Cupcake cookies. The combination of chocolate and black cherries in cupcakes is delightful and the addition of buttercream and ganache makes.
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