Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF.

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

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

1. It’s of Butterscotch Ingredients:.
2. Prepare 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. Prepare 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. You need of Cake Ingredients.
8. It’s 225 g of gluten-free / plain flour (2 cups less a tbsp).
9. You need 1/4 tsp of xanthan gum.
10. Prepare 1 tbsp of baking powder.
11. Prepare 1/4 tsp of baking soda / bicarb.
12. It’s 150 g of soft brown sugar (3/4 cup, packed).
13. You need 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. You need 1 tsp of vanilla extract.
17. Prepare 1 of small over ripe banana, mashed well.
18. You need of Buttercream Icing.
19. It’s 225 g of Gold foil Stork margarine block (1 cup).
20. You need 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 instructions

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!.