Steps to Make Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF in 17 Minutes for Beginners

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, vickys banana butterscotch cupcakes, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

To get started with this recipe, we must 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 that.

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

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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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