Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys chocolate cherry cupcakes, gf df ef sf nf. It is 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 well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook 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 gluten-free / plain flour
2. Prepare cocoa powder
3. Prepare xanthan gum if using gluten-free flour
4. Get granulated sugar
5. Take baking powder
6. Take light coconut milk
7. Make ready baking soda / bicarb
8. Prepare a ripe avocado, mashed well
9. Prepare cider vinegar
10. Take sunflower spread / butter, melted
11. Take cherry jam
12. Make ready vanilla extract
13. Make ready icing sugar
14. Prepare gold foil Stork block margarine
15. Get light coconut milk
16. Take pink food dye
17. Make ready 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!
13. Ready to serve and ENJOY!

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