Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper cases

Mix the flour, xanthan gum, cocoa powder, sugar, baking powder and baking soda together well in a bowl

Add the coconut milk, sunflower spread, vinegar, vanilla and avocado and mix the batter smooth

Divide evenly between the paper cases

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!

Let cool on a wire rack then use a cake plunger or a spoon to hollow out the middles

Make the buttercream by creaming the Stork and icing sugar together until light then beating in the milk

Spoon cherry jam into the holes

Add the food dye to make the icing a nice shade of pink then spoon into a piping bag

Swirl on top of each cupcake

Decorate with a cherry – feel free to dip the cherries in some melted chocolate to make them a little bit more decadent

Yummy!