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Vickys Jam & Custard Cupcakes, GF DF EF SF NF
Vickys Jam & Custard Cupcakes, GF DF EF SF NF

Before you jump to Vickys Jam & Custard Cupcakes, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

Most of us have been trained to think that comfort foods are not good and must be avoided. But if your comfort food is candy or junk food this can be true. Other times, comfort foods can be very healthy and good for us to consume. There are a number of foods that basically can raise your moods when you eat them. When you feel a little down and are in need of an emotional pick-me-up, test out a couple of these.

Some grains are really excellent for driving away bad moods. Quinoa, millet, teff and barley are all really excellent for helping increase your happiness levels. They help you feel full too which can truly help to better your mood. Feeling famished can be a real downer! The reason these grains are so wonderful for your mood is that they are not difficult for your body to digest and process. They are easier to digest than other foods which helps raise your blood sugar levels and that, in turn, elevates your mood.

As you can see, you don’t need to consume all that junk food when you want to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to vickys jam & custard cupcakes, gf df ef sf nf recipe. To cook vickys jam & custard cupcakes, gf df ef sf nf you only need 17 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Vickys Jam & Custard Cupcakes, GF DF EF SF NF:
  1. Prepare 140 grams gluten-free / plain flour
  2. Take 240 ml light coconut milk
  3. Provide 1 tsp cider vinegar
  4. You need 2 tsp vanilla essence
  5. Get 2 tbsp cornflour / cornstarch
  6. You need 3/4 tsp baking powder
  7. Get 1/2 tsp baking soda
  8. You need 1/4 tsp salt
  9. Prepare 150 grams granulated sugar
  10. Get 113 grams apple sauce or 80ml vegetable oil
  11. Take custard filling
  12. Use 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
  13. You need 2 tbsp granulated sugar
  14. Provide 1 tsp vanilla essence
  15. Provide 200 ml light coconut milk
  16. Use 100 ml full fat coconut milk
  17. Provide 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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