Recipe: Appetizing Vickys Maple Syrup Cupcakes, GF DF EF SF NF

Vickys Maple Syrup Cupcakes, GF DF EF SF NF. Vickys Maple Syrup Cupcakes, GF DF EF SF NF This recipe uses maple syrup as the sweetener. Great recipe for Vickys Maple Mustard Chicken Drumsticks, GF DF EF SF NF. My kids love chicken drumsticks and they love any marinade too.

Vickys Venison Cider Casserole, GF DF EF SF NF I bought some diced wild venison from our local Farmers market recently. The theory is that people who are allergic to beef and other commercially farmed livestock (like my son Jack) can often tolerate wild red meat and game. Here is how you achieve it. You can cook Vickys Maple Syrup Cupcakes, GF DF EF SF NF using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Maple Syrup Cupcakes, GF DF EF SF NF

1. It's 120 ml of coconut milk.
2. You need 120 ml of maple syrup.
3. It's 80 ml of olive oil.
4. You need 1 tbsp of milled flaxseed / linseed.
5. Prepare 1 tsp of vanilla extract.
6. You need 1/2 tsp of cider vinegar.
7. It's 160 g of gluten-free / plain flour.
8. Prepare 1/8 tsp of xanthan gum if using gluten-free flour.
9. It's 1 tsp of baking powder.
10. You need 1/2 tsp of bicarb / baking soda.
11. Prepare 175 g of icing sugar / powdered sugar.
12. It's 75 g of gold foil Stork block margarine.
13. You need 2 tbsp of maple syrup or as required to thin the buttercream to consistency.

See more ideas about Recipes, Food, Real food recipes. See more ideas about Recipes, Food, Eat. I made these as written and they turned out fabulously. I wanted a GF banana muffin, so I decided to try using this recipe, minus the spices and raisins, plus mini chocolate chips and replacing the pumpkin with bananas and I discovered that just substituting the pumpkin for banana made the mixture too wet, so after panicking for a second, I consulted your other muffin recipes and increased the.

Vickys Maple Syrup Cupcakes, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases.
2. Whisk the coconut milk, maple syrup, oil, flax, vanilla & vinegar together. Let stand for 5 minutes then whisk again.
3. Mix the flour, xanthan gum, baking powder & bicarb together in a separate bowl.
4. Make a well in the dry ingredients and quickly whisk the wet in until just combined.
5. Divide the batter evenly between the cupcake cases.
6. Bake for 22 - 25 minutes or until risen and golden.
7. Let cool completely on a wire rack.
8. To make the buttercream, mix the icing sugar and margarine together until light and fluffy then add the maple syrup.
9. Pipe on and devour!.

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