Vickys Key Lime Cupcakes, GF DF EF SF NF
Vickys Key Lime Cupcakes, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys key lime cupcakes, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vickys Key Lime Cupcakes, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Vickys Key Lime Cupcakes, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook vickys key lime cupcakes, gf df ef sf nf using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Key Lime Cupcakes, GF DF EF SF NF:
  1. Prepare 220 g (1 & 3/4 cups) gluten-free / plain flour
  2. Prepare 1 tsp baking soda / bicarbonate of soda
  3. Make ready 1/8 tsp xanthan gum if using GF flour
  4. Get Juice of 1 lime + rice milk added to measure 240ml / 1 cup
  5. Make ready 80 ml (1/3 cup) olive oil
  6. Make ready 1 tbsp apple cider vinegar
  7. Prepare 1 tsp vanilla extract
  8. Prepare Zest of 2 limes
  9. Get 200 g (1 cup) granulated sugar
  10. Take For the Lime Buttercream Frosting
  11. Make ready 375 g (3 cups) icing sugar / powdered sugar
  12. Prepare 56 g (1/4 cup) Gold Foil-wrapped Stork margarine block
  13. Prepare 3 tbsp lime juice
  14. Make ready 1 drop or 2 green food colouring
  15. Get Lime zest to decorate
Steps to make Vickys Key Lime Cupcakes, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a cupcake tin with paper cases
  2. Mix the flour, baking soda and xanthan gum if using together in a bowl
  3. Mix the lime / milk with the oil, vinegar and vanilla then add the sugar and stir until dissolved
  4. Add the wet mix to the dry along with the lime zest and whisk until smooth
  5. Divide the batter evenly between the paper liners
  6. Bake for 25 minutes or until a toothpick in the middle tests clean then let cool completely on a wire rack
  7. Frost the cooled cupcakes with a wide piping nozzle and sprinkle with lime zest to finish
  8. To make the buttercream, beat the margarine until softened then add the powdered sugar, mixing until pale and fluffy before adding the lime juice and food colouring

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