Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

Source : Make The Butterscotch First So It Has Time To Cool To Room Temperature Before You Need Itmelt The Mararine In A Pan Over A Medium Heat First Whisk In T...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 9, 2021

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

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 3 photo
  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

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 6 photo
  7. Make a well in the middle and add the milk, lemon juice, melted margarine, vanilla and mashed banana

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 7 photo
  8. Stir into a smooth batter

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 8 photo
  9. Pour evenly between the cupcake liners

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 9 photo
  10. Bake for 15 - 20 minutes until risen and firm to the touch

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 10 photo
  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

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 12 photo
  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

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 13 photo
  14. Fill another piping bag (wide nozzle) with the buttercream and swirl on generously

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 14 photo
  15. Drizzle with the remaining butterscotch sauce - the more the better!

    Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF recipe step 15 photo

Ingredients

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

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