Steps to Make Jamie Oliver Vickys Blueberry Cupcakes, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys blueberry cupcakes, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Blueberry Cupcakes, GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Vickys Blueberry Cupcakes, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook vickys blueberry cupcakes, gf df ef sf nf using 12 ingredients and 7 steps. Here is how you can achieve that.

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

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

Steps to make Vickys Blueberry Cupcakes, GF DF EF SF NF:

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