Vickys Redcurrant Cupcakes, GF DF EF SF NF

Vickys Redcurrant Cupcakes, GF DF EF SF NF

I always thing of redcurrants as a Christmassy berry so these cupcakes, dusted with a little powdered sugar will be our breakfast…more


  1. 220 g gluten-free / plain flour

  2. 150 g caster sugar (superfine)

  3. 1 tbsp baking powder

  4. 1/4 tsp xanthan gum if using GF flour

  5. 1/4 tsp bicarb of soda / baking soda

  6. 1 banana, pureed or mashed very well

  7. 195 ml light coconut milk

  8. 60 g Stork foil block margarine, melted

  9. 2 tsp lemon juice

  10. 1 tsp orange extract / zest

  11. 100 g redcurrants

  12. icing sugar / powdered sugar to decorate


  1. Preheat the oven to gas 6 / 200C / 400 F and grease or line a 12 hole cupcake

  2. Mix the flour, sugar, xanthan gum if using, baking powder & bicarb together in a large bowl

  3. Combine the banana, milk, melted margarine, lemon juice & orange extract / zest then stir into the dry ingredients until the batter is smooth

  4. Gently fold in the redcurrants

  5. Divide the batter evenly between the tray

  6. Bake for 20 minutes or until firm to the touch

  7. Let cool on a wire rack, covered with a clean dishtowel for 30 minutes, then remove the liners and dust with icing sugar

  8. They taste even better the next day as the cakes will absorb extra moisture from the berries!

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