Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Vickys Chocolate Cherry Cupcakes, GF DF EF SF NF

Using up some of my homemade cherry jam!


12 servings

  1. 200 g gluten-free / plain flour

  2. 30 g cocoa powder

  3. 1/4 tsp xanthan gum if using gluten-free flour

  4. 150 g granulated sugar

  5. 1 tbsp baking powder

  6. 180-200 ml light coconut milk

  7. 1/4 tsp baking soda / bicarb

  8. 1/2 a ripe avocado, mashed well

  9. 2 tsp cider vinegar

  10. 60 g sunflower spread / butter, melted

  11. as needed cherry jam

  12. 1 tsp vanilla extract

  13. 175 g icing sugar

  14. 70 g gold foil Stork block margarine

  15. 1 tbsp light coconut milk

  16. pink food dye

  17. 12 whole fresh cherries to garnish


  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, cocoa powder, sugar, baking powder and baking soda together well in a bowl

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

  4. Divide evenly between the paper cases

  5. 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!

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

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

  8. Spoon cherry jam into the holes

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

  10. Swirl on top of each cupcake

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

  12. Yummy!

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