Step-by-Step Guide to Make Jamie Oliver Vickys Blueberry Cupcakes, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys blueberry cupcakes, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Blueberry Cupcakes, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vickys Blueberry Cupcakes, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have 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 plain / gluten-free flour
2. Prepare golden caster sugar
3. Take baking powder
4. Make ready xanthan gum if using gluten-free flour
5. Get baking soda / bicarb
6. Get salt
7. Take light coconut milk or milk of choice
8. Prepare melted dairy free spread such as gold foil Stork block
9. Take medium banana, very ripe, mashed well
10. Prepare lemon juice
11. Take vanilla extract
12. Take blueberries

Instructions 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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