Vickys Blueberry Cupcakes, GF DF EF SF NF

Source : Preheat Oven To Gas 6 / 200c / 400fsift The Flour Into A Bowl And Add The Xanthan Gum If Using Baking Powder Soda Salt And Sugarmake A Well In The Mi...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : October 14, 2022

Step:

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

  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

    Vickys Blueberry Cupcakes, GF DF EF SF NF recipe step 3 photo
  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

    Vickys Blueberry Cupcakes, GF DF EF SF NF recipe step 4 photo
  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

    Vickys Blueberry Cupcakes, GF DF EF SF NF recipe step 5 photo
  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

    Vickys Blueberry Cupcakes, GF DF EF SF NF recipe step 6 photo
  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

    Vickys Blueberry Cupcakes, GF DF EF SF NF recipe step 7 photo

Ingredients

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

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