Practical Method to Serving Yummy Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys banana butterscotch cupcakes, gf df ef sf nf recipe. You can cook vickys banana butterscotch cupcakes, gf df ef sf nf using 22 ingredients and 15 steps. Here is how you do that.

To make an unforgettable Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF, below are the ingridients required:

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

After preparing the ingridients, now you are good to prepare your 5-star Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF by following the instructions on this section:

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!.

Recipe : Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

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step by step to make Vickys Banana Butterscotch Cupcakes, GF DF EF SF NF

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