How to Make Super Quick Homemade Vickys Jam & Custard Cupcakes, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys jam & custard cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Jam & Custard Cupcakes, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Vickys Jam & Custard Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vickys jam & custard cupcakes, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:

1. Make ready 140 grams gluten-free / plain flour
2. Prepare 240 ml light coconut milk
3. Make ready 1 tsp cider vinegar
4. Prepare 2 tsp vanilla essence
5. Prepare 2 tbsp cornflour / cornstarch
6. Prepare 3/4 tsp baking powder
7. Prepare 1/2 tsp baking soda
8. Prepare 1/4 tsp salt
9. Make ready 150 grams granulated sugar
10. Make ready 113 grams apple sauce or 80ml vegetable oil
11. Prepare custard filling
12. Prepare 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
13. Make ready 2 tbsp granulated sugar
14. Make ready 1 tsp vanilla essence
15. Get 200 ml light coconut milk
16. Take 100 ml full fat coconut milk
17. Prepare raspberry jam

Instructions to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:

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

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