Vickys Maple Syrup Cupcakes, GF DF EF SF NF

Vickys Maple Syrup Cupcakes, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350f And Line A 12 Hole Cupcake Tin With Paper Caseswhisk The Coconut Milk Maple Syrup Oil Flax Vanilla Amp Vin...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : November 26, 2025

Step:

  1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases

  2. Whisk the coconut milk, maple syrup, oil, flax, vanilla & vinegar together. Let stand for 5 minutes then whisk again

    Vickys Maple Syrup Cupcakes, GF DF EF SF NF recipe step 2 photo

  3. Mix the flour, xanthan gum, baking powder & bicarb together in a separate bowl

    Vickys Maple Syrup Cupcakes, GF DF EF SF NF recipe step 3 photo

  4. Make a well in the dry ingredients and quickly whisk the wet in until just combined

    Vickys Maple Syrup Cupcakes, GF DF EF SF NF recipe step 4 photo

  5. Divide the batter evenly between the cupcake cases

    Vickys Maple Syrup Cupcakes, GF DF EF SF NF recipe step 5 photo

  6. Bake for 22 - 25 minutes or until risen and golden

    Vickys Maple Syrup Cupcakes, GF DF EF SF NF recipe step 6 photo

  7. Let cool completely on a wire rack

  8. To make the buttercream, mix the icing sugar and margarine together until light and fluffy then add the maple syrup

    Vickys Maple Syrup Cupcakes, GF DF EF SF NF recipe step 8 photo

  9. Pipe on and devour!

    Vickys Maple Syrup Cupcakes, GF DF EF SF NF recipe step 9 photo

Ingredients

  1. 120 ml coconut milk
  2. 120 ml maple syrup
  3. 80 ml olive oil
  4. 1 tbsp milled flaxseed / linseed
  5. 1 tsp vanilla extract
  6. 1/2 tsp cider vinegar
  7. 160 g gluten-free / plain flour
  8. 1/8 tsp xanthan gum if using gluten-free flour
  9. 1 tsp baking powder
  10. 1/2 tsp bicarb / baking soda
  11. 175 g icing sugar / powdered sugar
  12. 75 g gold foil Stork block margarine
  13. 2 tbsp maple syrup or as required to thin the buttercream to consistency

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