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

Hi everyone, hope you are having an incredible day. Today, I will show you a way to make a distinctive dish, vickys banana butterscotch cupcakes, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.

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

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