Vickys Strawberry Milkshake Cupcakes, GF DF EF SF NF
Vickys Strawberry Milkshake Cupcakes, GF DF EF SF NF

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys strawberry milkshake cupcakes, gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vickys Strawberry Milkshake Cupcakes, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Vickys Strawberry Milkshake Cupcakes, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys strawberry milkshake cupcakes, gf df ef sf nf using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Strawberry Milkshake Cupcakes, GF DF EF SF NF:
  1. Make ready 225 g gluten-free / plain flour
  2. Take 1/4 tsp xanthan gum if using gf flour
  3. Make ready 150 g caster sugar
  4. Take 1 tbsp baking powder
  5. Make ready 1/4 tsp baking soda / bicarb
  6. Take 175 ml full fat coconut milk
  7. Get 3 tbsp strawberry milkshake granules (Nesquik is df and sf)
  8. Make ready 60 g gold foil Stork margarine / butter, melted
  9. Take 60 ml coconut cream
  10. Make ready 1/2 tsp strawberry essence
  11. Get 175 g icing sugar / powdered sugar
  12. Take 75 g gold foil Stork margarine
  13. Get 1 tbsp strawberry milkshake powder mixed with 1tbsp coconut milk
  14. Prepare pink food dye or beetroot powder to colour if desired
Steps to make Vickys Strawberry Milkshake Cupcakes, GF DF EF SF NF:
  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 if using, sugar, baking powder and bicarb together in a bowl
  3. Make a well in the middle and pour in the coconut milk, cream, melted margarine, milkshake powder / liquid & strawberry essence and beat in
  4. Add colouring if desired at this point. I used 2 tsp beetroot powder to reach this colour. Remember using unbleached flour will make your colours duller so you'll need to add extra if using that
  5. Divide the batter between the cupcake cases
  6. Bake for 20 minutes until well risen and set. Let cool on a wire rack
  7. Cream the icing sugar with the margarine then mix in the milkshake flavouring. You can add dye here again if you like. Put in a piping bag and pipe swirls onto each cooled cupcake
  8. Cut 3 drinking straws into 4 equal lengths and use as decoration

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