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

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You already are aware that you should have a healthy heart. Think about this: How can the rest of your body remain healthy if your heart isn’t healthy? You already know that regular exercise and a healthy lifestyle are vital in terms of the general health of your heart. Do you know, though, that several specific foods are good for making your heart feel better? Go on reading to learn which foods are beneficial for your heart.

Fish is among the best meats that you can eat. You’re probably already aware of this since your physician has advised you to consume some fish at least two or three times a week. This is particularly true if you have problems with your heart or if your heart is in not too good a shape. Know that fish contains a lot of Omega 3’s which are what lets your body break down bad cholesterol. Include fish in at least two of your meals per week.

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We hope you got benefit from reading it, now let’s go back to vickys jam & custard cupcakes, gf df ef sf nf recipe. You can have vickys jam & custard cupcakes, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you achieve it.

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