Steps to Make Speedy Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF. To make the chocolate frosting, put the icing sugar and cocoa powder into a bowl. Add the spread and mix until well combined and fluffy. These croissants are made from puff pastry and are stuffed with my homemade chocolate spread, recipes both linked at the end of the directions.

Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. I love the icing on these, it sets really well and tastes delicious! See more ideas about Cupcake recipes, Free desserts, Cupcake cakes. You can cook Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF using 17 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

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

In a bowl whisk hot water, coffee granules and cocoa powder until smooth. Favorite timeless chocolate sponge cake sandwiched and generously fudged all round with our signature chocolate fudge. Fragrant graham base filled with Dark Chocolate and specks of Toasted Marshmallows. CHOCOLATE CUPCAKES- Flour (Rice, Garbanzo Bean), Corn Starch, Xylitol, Organic Olive Oil, Cocoa, Baking Soda, Gluten Free Vanilla, Vinegar, Himalayan Salt. *VANILLA FROSTING- Xylitol, Shortening (soybean, palm), Water, Gluten Free Vanilla.

Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF instructions

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!.

If you like chocolate covered cherries, you are going to love these Chocolate Cherry Cupcakes. This recipe was inspired by my favorite candy, chocolate covered cherries. The cupcakes are full of chocolate flavor and kept moist with the help of oil and butter. See more ideas about Chinese new year cookies, New year's cupcakes, Cupcake cakes. All things chinese - qipao, mahjong tile, cherry blossoms, blue & white handpainted ceramic designs, fan and lantern.