Step-by-Step Guide to Make Award-winning Vickys Jam & Custard Cupcakes, GF DF EF SF NF

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

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