Steps to Make Any-night-of-the-week Vickys Jam & Custard Cupcakes, GF DF EF SF NF

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The name "Nicky Jam" was jokingly given to Rivera by a homeless man. Listen to albums and songs from Nicky Jam. Join Napster and access full-length songs on your phone, computer or home audio device. You can cook Vickys Jam & Custard Cupcakes, GF DF EF SF NF using 17 ingredients and 9 steps. Here is how you achieve that.

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

1. It's 140 grams of gluten-free / plain flour.
2. Prepare 240 ml of light coconut milk.
3. Prepare 1 tsp of cider vinegar.
4. Prepare 2 tsp of vanilla essence.
5. Prepare 2 tbsp of cornflour / cornstarch.
6. You need 3/4 tsp of baking powder.
7. You need 1/2 tsp of baking soda.
8. It's 1/4 tsp of salt.
9. You need 150 grams of granulated sugar.
10. It's 113 grams of apple sauce or 80ml vegetable oil.
11. You need of custard filling.
12. You need 3 tbsp of custard powder - the Birds tubbed brand are free-from, the packets are not.
13. You need 2 tbsp of granulated sugar.
14. Prepare 1 tsp of vanilla essence.
15. Prepare 200 ml of light coconut milk.
16. It's 100 ml of full fat coconut milk.
17. You need of raspberry jam.

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

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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