I always thing of redcurrants as a Christmassy berry so these cupcakes, dusted with a little powdered sugar will be our breakfast…more
Ingredients
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220 g gluten-free / plain flour
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150 g caster sugar (superfine)
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1 tbsp baking powder
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1/4 tsp xanthan gum if using GF flour
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1/4 tsp bicarb of soda / baking soda
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1 banana, pureed or mashed very well
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195 ml light coconut milk
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60 g Stork foil block margarine, melted
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2 tsp lemon juice
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1 tsp orange extract / zest
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100 g redcurrants
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icing sugar / powdered sugar to decorate
Steps
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Preheat the oven to gas 6 / 200C / 400 F and grease or line a 12 hole cupcake
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Mix the flour, sugar, xanthan gum if using, baking powder & bicarb together in a large bowl
![Vickys Redcurrant Cupcakes, GF DF EF SF NF recipe step 2 photo]()
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Combine the banana, milk, melted margarine, lemon juice & orange extract / zest then stir into the dry ingredients until the batter is smooth
![Vickys Redcurrant Cupcakes, GF DF EF SF NF recipe step 3 photo]()
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Gently fold in the redcurrants
![Vickys Redcurrant Cupcakes, GF DF EF SF NF recipe step 4 photo]()
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Divide the batter evenly between the tray
![Vickys Redcurrant Cupcakes, GF DF EF SF NF recipe step 5 photo]()
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Bake for 20 minutes or until firm to the touch
![Vickys Redcurrant Cupcakes, GF DF EF SF NF recipe step 6 photo]()
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Let cool on a wire rack, covered with a clean dishtowel for 30 minutes, then remove the liners and dust with icing sugar
![Vickys Redcurrant Cupcakes, GF DF EF SF NF recipe step 7 photo]()
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They taste even better the next day as the cakes will absorb extra moisture from the berries!
![Vickys Redcurrant Cupcakes, GF DF EF SF NF recipe step 8 photo]()
