Recipe: Delicious Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF
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Ingredients of Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF
- You need of Butterscotch Ingredients:.
- Prepare 60 g of gold foil Stork margarine block (1/4 cup).
- It’s 150 g of soft brown sugar (3/4 cup packed).
- It’s 180 ml of full fat coconut milk (3/4 cup).
- It’s 2 tsp of vanilla extract.
- Prepare 1/4 tsp of salt.
- Prepare of Cake Ingredients.
- It’s 225 g of gluten-free / plain flour (2 cups less a tbsp).
- You need 1/4 tsp of xanthan gum.
- It’s 1 tbsp of baking powder.
- You need 1/4 tsp of baking soda / bicarb.
- You need 150 g of soft brown sugar (3/4 cup, packed).
- You need 180 ml of coconut milk (3/4 cup).
- It’s 2 tsp of lemon juice.
- You need 60 g of gold foil Stork block margarine, melted (1/4 cup).
- Prepare 1 tsp of vanilla extract.
- You need 1 of small over ripe banana, mashed well.
- It’s of Buttercream Icing.
- It’s 225 g of Gold foil Stork margarine block (1 cup).
- Prepare 480 g of icing sugar (4 cups or a little less).
- Prepare 60 ml of full fat coconut milk (1/4 cup).
- It’s 2 tsp of vanilla extract.
Vickys Apple Flapjacks, GF DF EF SF NF. Santa and his helpers will be grateful! See great recipes for Berry ice-'cream' – can be vegan, Rose and cardamom tea too! Recipe: Delicious Banana Chocolate Chip Cookies.
Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF step by step
- Make the butterscotch first so it has time to cool to room temperature before you need it.
- Melt the mararine in a pan over a medium heat. First whisk in the brown sugar, then whisk in the thick coconut milk.
- Let bubble for 5 minutes without stirring.
- Take off the heat, whisk in the vanilla and salt then let cool to room temperature.
- Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin.
- Sift the flour into a bowl and add the xanthan gum if using, baking powder, bicarb of soda and sugar.
- Make a well in the middle and add the milk, lemon juice, melted margarine, vanilla and mashed banana.
- Stir into a smooth batter.
- Pour evenly between the cupcake liners.
- Bake for 15 – 20 minutes until risen and firm to the touch.
- Cover with a clean tea towel and let sit for 30 minutes to cool.
- 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.
- 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.
- Fill another piping bag (wide nozzle) with the buttercream and swirl on generously.
- Drizzle with the remaining butterscotch sauce – the more the better!.
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