Step-by-Step Guide to Prepare Quick Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys banana butterscotch cupcakes, gf df ef sf nf. One of my favorites food recipes. This time, I will 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 popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF is something that I have loved my whole life.

To get started 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 it.

The ingredients needed to make Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF:

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

So that is going to wrap it up for this exceptional food vickys banana butterscotch cupcakes, gf df ef sf nf recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!