Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

How to Making Recipes Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF using 22 ingredients and 15 steps

Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF - Great recipe for Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF. I've always made my own condiments to be sure that they are safe for Jack but I've just found a vegan dessert sauces range by Natures Choice that are also gluten and soy free, making them perfect for Jack! See great recipes for Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF too! Vickys Blueberry Cupcakes, GF DF EF SF NF These are great, the kids love them. Not as naughty as choc chip ones!

I had another blondie recipe uploaded but had trouble converting it to be gluten-free.

So I rewrote it and this one admittedly is much better.

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 cook Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

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