Vickys Jam & Custard Cupcakes Recipe

Name: Vickys Jam & Custard Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 grams gluten-free / plain flour; 240 ml light coconut milk; 1 tsp cider vinegar; 2 tsp vanilla essence; 2 tbsp cornflour / cornstarch; 3/4 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 150 grams granulated sugar; 113 grams apple sauce or 80ml vegetable oil; 3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not; 2 tbsp granulated sugar; 1 tsp vanilla essence; 200 ml light coconut milk; 100 ml full fat coconut milk

Servings: persons

140 grams gluten-free / plain flour
240 ml light coconut milk
1 tsp cider vinegar
2 tsp vanilla essence
2 tbsp cornflour / cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
150 grams granulated sugar
113 grams apple sauce or 80ml vegetable oil
3 tbsp custard powder - the Birds tubbed brand are free-from, the packets are not
2 tbsp granulated sugar
1 tsp vanilla essence
200 ml light coconut milk
100 ml full fat coconut milk

1
Preheat oven to gas 4 / 180C / 350F and line 2 cupcake tins.
2
This recipe makes 18 cupcakes
3
Add the vinegar to the milk and set aside for 5 minutes at room temperature
4
Sift the flour into a bowl and add all of other dry cake ingredients
5
Mix the milk, oil/apple sauce and vanilla together and whip up until frothy then add to the dry ingredients and beat until combined
6
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
7
While the cakes are baking, mix the custard ingredients together and bring to boil in a small pan, stirring continuously until thickened.
8
Pour into a bowl, cover until cooled, then chill in fridge a while
9
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
10
When the custard has chilled completely, put it in a piping bag and pipe a swirl on top of each cake
11
Enjoy!

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 140 grams gluten-free / plain flour, 240 ml light coconut milk, 1 tsp cider vinegar, 2 tsp vanilla essence, and more.

Yes, Vickys Jam & Custard Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Jam & Custard Cupcakes

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