Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys chocolate cherry cupcakes, gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have vickys chocolate cherry cupcakes, gf df ef sf nf using 17 ingredients and 12 steps. Here is how you cook it.

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

1. Make ready 200 g gluten-free / plain flour
2. Get 30 g cocoa powder
3. Take 1/4 tsp xanthan gum if using gluten-free flour
4. Take 150 g granulated sugar
5. Take 1 tbsp baking powder
6. Get 180-200 ml light coconut milk
7. Prepare 1/4 tsp baking soda / bicarb
8. Make ready 1/2 a ripe avocado, mashed well
9. Take 2 tsp cider vinegar
10. Get 60 g sunflower spread / butter, melted
11. Make ready as needed cherry jam
12. Prepare 1 tsp vanilla extract
13. Make ready 175 g icing sugar
14. Get 70 g gold foil Stork block margarine
15. Make ready 1 tbsp light coconut milk
16. Prepare pink food dye
17. Take 12 whole fresh cherries to garnish

Instructions to make Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF:

1. Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper cases
2. Mix the flour, xanthan gum, cocoa powder, sugar, baking powder and baking soda together well in a bowl
3. Add the coconut milk, sunflower spread, vinegar, vanilla and avocado and mix the batter smooth
4. Divide evenly between the paper cases
5. Bake for 18 - 24 minutes until well risen and cooked through. A toothpick test will show if they're done. Mine had an extra few minutes in the oven as I was on the phone and they cracked but nobody will notice under the buttercream!
6. Let cool on a wire rack then use a cake plunger or a spoon to hollow out the middles
7. Make the buttercream by creaming the Stork and icing sugar together until light then beating in the milk
8. Spoon cherry jam into the holes
9. Add the food dye to make the icing a nice shade of pink then spoon into a piping bag
10. Swirl on top of each cupcake
11. Decorate with a cherry - feel free to dip the cherries in some melted chocolate to make them a little bit more decadent
12. Yummy!

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