Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF. one of my favorites food. This time, I will make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients need to make Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF:

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

Step 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 its 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’s going to wrap it up with this special food Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!