Recipe of Any-night-of-the-week Vickys Key Lime Cupcakes, GF DF EF SF NF

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys key lime cupcakes, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Key Lime Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Vickys Key Lime Cupcakes, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have vickys key lime cupcakes, gf df ef sf nf using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Key Lime Cupcakes, GF DF EF SF NF:

1. Make ready 220 g (1 & 3/4 cups) gluten-free / plain flour
2. Take 1 tsp baking soda / bicarbonate of soda
3. Prepare 1/8 tsp xanthan gum if using GF flour
4. Prepare Juice of 1 lime + rice milk added to measure 240ml / 1 cup
5. Make ready 80 ml (1/3 cup) olive oil
6. Prepare 1 tbsp apple cider vinegar
7. Make ready 1 tsp vanilla extract
8. Prepare Zest of 2 limes
9. Get 200 g (1 cup) granulated sugar
10. Prepare For the Lime Buttercream Frosting
11. Get 375 g (3 cups) icing sugar / powdered sugar
12. Get 56 g (1/4 cup) Gold Foil-wrapped Stork margarine block
13. Get 3 tbsp lime juice
14. Make ready 1 drop or 2 green food colouring
15. Get Lime zest to decorate

Instructions to make Vickys Key Lime Cupcakes, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350F and line a cupcake tin with paper cases
2. Mix the flour, baking soda and xanthan gum if using together in a bowl
3. Mix the lime / milk with the oil, vinegar and vanilla then add the sugar and stir until dissolved
4. Add the wet mix to the dry along with the lime zest and whisk until smooth
5. Divide the batter evenly between the paper liners
6. Bake for 25 minutes or until a toothpick in the middle tests clean then let cool completely on a wire rack
7. Frost the cooled cupcakes with a wide piping nozzle and sprinkle with lime zest to finish
8. To make the buttercream, beat the margarine until softened then add the powdered sugar, mixing until pale and fluffy before adding the lime juice and food colouring

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