How to Make Perfect Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF.

Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

You can cook Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF using 22 ingredients and 15 steps. Here is how you cook it.

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

  1. You need of Butterscotch Ingredients:.
  2. It’s 60 g of gold foil Stork margarine block (1/4 cup).
  3. You need 150 g of soft brown sugar (3/4 cup packed).
  4. It’s 180 ml of full fat coconut milk (3/4 cup).
  5. Prepare 2 tsp of vanilla extract.
  6. Prepare 1/4 tsp of salt.
  7. It’s of Cake Ingredients.
  8. It’s 225 g of gluten-free / plain flour (2 cups less a tbsp).
  9. It’s 1/4 tsp of xanthan gum.
  10. It’s 1 tbsp of baking powder.
  11. You need 1/4 tsp of baking soda / bicarb.
  12. Prepare 150 g of soft brown sugar (3/4 cup, packed).
  13. It’s 180 ml of coconut milk (3/4 cup).
  14. It’s 2 tsp of lemon juice.
  15. It’s 60 g of gold foil Stork block margarine, melted (1/4 cup).
  16. It’s 1 tsp of vanilla extract.
  17. Prepare 1 of small over ripe banana, mashed well.
  18. Prepare of Buttercream Icing.
  19. Prepare 225 g of Gold foil Stork margarine block (1 cup).
  20. It’s 480 g of icing sugar (4 cups or a little less).
  21. It’s 60 ml of full fat coconut milk (1/4 cup).
  22. It’s 2 tsp of vanilla extract.

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

  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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