Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF
Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys banana butterscotch cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have vickys banana butterscotch cupcakes, gf df ef sf nf using 22 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF:
  1. Make ready Butterscotch Ingredients:
  2. Make ready 60 g gold foil Stork margarine block (1/4 cup)
  3. Get 150 g soft brown sugar (3/4 cup packed)
  4. Make ready 180 ml full fat coconut milk (3/4 cup)
  5. Take 2 tsp vanilla extract
  6. Get 1/4 tsp salt
  7. Get Cake Ingredients
  8. Prepare 225 g gluten-free / plain flour (2 cups less a tbsp)
  9. Make ready 1/4 tsp xanthan gum
  10. Take 1 tbsp baking powder
  11. Prepare 1/4 tsp baking soda / bicarb
  12. Get 150 g soft brown sugar (3/4 cup, packed)
  13. Make ready 180 ml coconut milk (3/4 cup)
  14. Prepare 2 tsp lemon juice
  15. Take 60 g gold foil Stork block margarine, melted (1/4 cup)
  16. Make ready 1 tsp vanilla extract
  17. Make ready 1 small over ripe banana, mashed well
  18. Take Buttercream Icing
  19. Get 225 g Gold foil Stork margarine block (1 cup)
  20. Prepare 480 g icing sugar (4 cups or a little less)
  21. Get 60 ml full fat coconut milk (1/4 cup)
  22. Make ready 2 tsp vanilla extract
Steps to make Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF:
  1. Make the butterscotch first so it has time to cool to room temperature before you need it
  2. Melt the mararine in a pan over a medium heat. First whisk in the brown sugar, then whisk in the thick coconut milk
  3. Let bubble for 5 minutes without stirring
  4. Take off the heat, whisk in the vanilla and salt then let cool to room temperature
  5. Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin
  6. Sift the flour into a bowl and add the xanthan gum if using, baking powder, bicarb of soda and sugar
  7. Make a well in the middle and add the milk, lemon juice, melted margarine, vanilla and mashed banana
  8. Stir into a smooth batter
  9. Pour evenly between the cupcake liners
  10. Bake for 15 - 20 minutes until risen and firm to the touch
  11. Cover with a clean tea towel and let sit for 30 minutes to cool
  12. Meanwhile, to make the buttercream, whisk the softened margarine with the powdered sugar until light and creamy. Beat in the milk and vanilla extract. Add more icing sugar if the buttercream is too thin or more milk if it's too thick to pipe
  13. Fill a piping bag (thin nozzle) with some of the butterscotch sauce and push the tip into top of each cupcake once cooled, applying enough pressure to fill each with some sauce
  14. Fill another piping bag (wide nozzle) with the buttercream and swirl on generously
  15. Drizzle with the remaining butterscotch sauce - the more the better!

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